Cinnamon Roll Protein Crepes Recipe
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Cinnamon Roll Protein Crepes Recipe

ByLily Carter
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If you’re anything like me, you love breakfast recipes that feel indulgent but actually deliver on nutrition. That’s exactly why I’ve been obsessed with this Cinnamon Roll Protein Crepes Recipe lately—it’s like having the comfort of cinnamon rolls without all the guilt. Plus, these crepes come together quickly, making them a perfect go-to for busy mornings when you want something satisfying and protein-packed.

What I adore about this Cinnamon Roll Protein Crepes Recipe is how versatile and customizable it is. Whether you’re fueling up after a morning workout or just craving something warm and cozy, this recipe hits the spot every time. Trust me, once you try these, your breakfast routine will never be the same.

Ingredients You’ll Need

The ingredients in this recipe work beautifully together to create crepes that are light yet filling, with just the right amount of sweetness and that iconic cinnamon roll flavor. When shopping, aim for quality oat flour or your preferred protein-friendly flour to keep these crepes tender.

  • Oat flour: I use oat flour because it adds a subtle nuttiness and works well for a tender crepe — plus, it’s naturally gluten-free if that’s a concern.
  • Maple syrup: This adds natural sweetness. You can swap for honey if you prefer, but I love the depth maple syrup gives to the batter.
  • Egg: The glue that holds everything together—fresh eggs make a difference in texture and flavor.
  • Egg whites: Using egg whites boosted the protein without making the crepes too heavy, keeping them nice and light.
  • Greek yogurt: This is the secret to that creamy cinnamon filling. Greek yogurt adds tang and protein, making the filling delicious and wholesome.
  • Granular sweetener (erythritol): I use this sugar-free sweetener to keep the recipe lower in sugar while still satisfying sweet cravings.
  • Ground cinnamon: Obviously essential here—it brings that unmistakable cinnamon roll flavor that ties the whole recipe together.
  • Preferred milk: A splash to thin the cinnamon yogurt filling, but add just as needed—too much can make it runny.

Variations

I love encouraging you to make this Cinnamon Roll Protein Crepes Recipe your own. Sometimes, I tweak it depending on my mood or what I have in my pantry, and it always works out beautifully.

  • Plant-Based Version: Swap the egg and egg whites for a flax or chia egg, and use a dairy-free yogurt to keep it vegan friendly—I tried this for a friend and it came out surprisingly close in texture!
  • Nutty Twist: Adding a tablespoon of almond or peanut butter to the filling is a game-changer and adds richness and extra protein.
  • Fruit Filling: Toss in some diced apples or berries with the cinnamon yogurt for a fresh, fruity flair that pairs perfectly with the cinnamon.
  • Spiced Up: A pinch of nutmeg or cardamom can transform the flavor profile if you want something a little more festive during the holidays.

How to Make Cinnamon Roll Protein Crepes Recipe

Step 1: Whisk Together Your Batter

Start by mixing your oat flour, maple syrup, egg, and egg whites in a bowl until smooth. I like to whisk it thoroughly to avoid lumps because nothing ruins a crepe like a clumpy batter. Let it rest for a few minutes—it gives the flour a chance to absorb moisture and results in more tender crepes.

Step 2: Prepare the Cinnamon Yogurt Filling

Combine the Greek yogurt, erythritol, and ground cinnamon—if it looks too thick, add just a little milk to loosen it up. I always taste test this because adjusting the sweetness is key to hitting that perfect balance reminiscent of a cinnamon roll filling.

Step 3: Cook Your Crepes

Heat a non-stick pan over medium heat and lightly grease it. Pour thin rounds of batter and swirl quickly to spread evenly. Cook for about 1-2 minutes per side until slightly golden. Pro tip: don’t flip too early or the crepes might tear; wait until the edges lift naturally.

Step 4: Assemble with a Sprinkle of Cinnamon Sugar

Spread a generous layer of the cinnamon yogurt filling on each crepe and roll it up. Sprinkle the top with a sugar-free cinnamon sugar mix for that classic finish. This touch adds a lovely little crunch and extra cinnamon punch that keeps you coming back.

How to Serve Cinnamon Roll Protein Crepes Recipe

Cinnamon Roll Protein Crepes Recipe - Recipe Image

Garnishes

I adore topping these crepes with a few fresh berries or sliced banana for added color and fruitiness. A light drizzle of extra maple syrup or a dollop of more Greek yogurt feels indulgent but keeps it wholesome. Sometimes, a sprinkle of toasted nuts on top adds a satisfying crunch and a nutty flavor I find irresistible.

Side Dishes

Pair these crepes with a side of fresh fruit salad or a green smoothie for contrast — the freshness balances out the sweet, warm crepes. I’ve also enjoyed them with a simple cup of black coffee or chai tea, which brings out the cinnamon notes beautifully.

Creative Ways to Present

For a special breakfast or brunch, I love folding these crepes into triangles and stacking them on a plate with layers of cinnamon sugar dusted between. Add some edible flowers or mint for a café-style look that impresses guests but is super easy to pull off.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap the leftover crepes tightly in plastic wrap and store them in an airtight container in the refrigerator. They keep well for up to 3 days, which is perfect for a quick breakfast when you’re rushing out the door.

Freezing

Freezing is a lifesaver for this Cinnamon Roll Protein Crepes Recipe. I stack crepes with parchment paper between each one, then place them in a zip-top bag or freezer container. They freeze beautifully for up to a month. When I’m ready, I just defrost overnight in the fridge.

Reheating

To reheat, I prefer warming them up gently in a non-stick pan over low heat—this keeps them pliable and prevents them from drying out. You can also microwave them wrapped in a damp paper towel for about 30 seconds if you’re in a hurry, but be careful not to overdo it as they can get rubbery.

FAQs

  1. Can I make this Cinnamon Roll Protein Crepes Recipe gluten-free?

    Absolutely! Just make sure to use gluten-free oat flour or any gluten-free flour blend you like. I’ve found that oat flour works best for texture and mild flavor, but you can experiment with almond or coconut flour for a twist, though those might need slight adjustments in liquid amounts.

  2. Is there a substitute for egg whites in this recipe?

    If you want to avoid egg whites, you can try using extra whole eggs or a flax egg replacement, but be aware this may affect the lightness of the crepes. I’ve had good results with flax eggs when making a vegan adaptation, just reduce the flour slightly to balance the moisture.

  3. How do I prevent the crepes from sticking to the pan?

    Use a good quality non-stick pan and lightly grease it with butter or coconut oil before heating. Make sure the pan is hot enough before pouring the batter, but not smoking. Also, avoid flipping too soon—wait until you see the edges lifting from the pan, which indicates it’s ready.

  4. Can I add protein powder to this recipe?

    Yes! I sometimes swap a bit of the oat flour for unflavored or vanilla protein powder to boost protein even further. Just be cautious—adding too much can make the crepes dry, so start with a small amount and adjust the liquid accordingly.

  5. What’s the best way to serve leftover crepes?

    Reheat gently in a pan or microwave, then refresh with a bit more cinnamon yogurt filling or fresh fruit. They’re just as delicious the next day and perfect for a fast breakfast or snack.

Final Thoughts

This Cinnamon Roll Protein Crepes Recipe has easily become one of my favorite ways to start the day with something that feels indulgent but is truly nourishing. I love recommending it to friends because it’s simple to make, adaptable to different dietary needs, and it just tastes fantastic. Give it a try sometime soon—you might find yourself adding it to your regular breakfast rotation, just like I did!

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Cinnamon Roll Protein Crepes Recipe

Cinnamon Roll Protein Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 small crepes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat
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Description

These Cinnamon Roll Protein Crepes offer a deliciously light and healthy twist on classic cinnamon rolls, perfect for a high-protein breakfast or snack. Made with oat flour, egg whites, and naturally sweetened with maple syrup and erythritol, these crepes are filled with a creamy cinnamon Greek yogurt spread and finished with a sugar-free cinnamon sugar topping. They are quick to prepare and satisfy your sweet tooth while supporting your fitness goals.

Ingredients

Scale

Crepes

  • 40 grams (1/2 scant cup) oat flour (or any flour)
  • 1 tbsp maple syrup (or honey)
  • 1 egg
  • 180 ml (3/4 cup) egg whites

Cinnamon Yogurt Filling

  • 80 grams (1/3 cup) Greek yogurt
  • 1 tsp granular sweetener (erythritol)
  • 1/3 tsp ground cinnamon
  • Preferred milk, if necessary, to thin

Sugar-free Cinnamon Sugar

  • 1 tsp granular sweetener (erythritol)
  • 1/3 tsp ground cinnamon

Instructions

  1. Prepare the batter: In a mixing bowl, combine the oat flour, egg, egg whites, and maple syrup. Whisk thoroughly until the mixture is smooth and lump-free. The batter should be thin enough to spread easily.
  2. Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with cooking spray or a small amount of oil. Pour a small ladle of batter into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes until the edges lift and the crepe is lightly browned, then flip and cook for another 30 seconds to 1 minute. Repeat with remaining batter.
  3. Make the cinnamon yogurt filling: In a small bowl, mix the Greek yogurt with erythritol and ground cinnamon until well combined. Add a splash of milk if needed to loosen the mixture to a spreadable consistency.
  4. Assemble the crepes: Spread a thin layer of the cinnamon yogurt filling over each crepe. Roll or fold the crepes as desired, forming the shape of a cinnamon roll or simply rolled crepe.
  5. Prepare the sugar-free cinnamon sugar: Combine the erythritol and ground cinnamon in a small bowl. Sprinkle evenly over the assembled crepes to finish.
  6. Serve: Enjoy immediately for a warm treat or refrigerate and consume within a day for the best flavor and texture.

Notes

  • Oat flour can be substituted with any preferred flour such as wheat, almond, or gluten-free blends.
  • The batter consistency is key; if too thick, thin it out with a little milk or water.
  • Use a non-stick skillet to prevent sticking and ensure even cooking of delicate crepes.
  • For a vegan version, substitute the egg and egg whites with blended silken tofu or a commercial egg replacer, and use a plant-based yogurt.
  • Adjust the sweetness to your preference by varying the amount of maple syrup and erythritol.
  • These crepes are best eaten fresh but can be stored in the refrigerator for up to 24 hours.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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