Cinnamon Roll Protein Crepes (Printable)
High-protein crepes with creamy cinnamon filling and sweet glaze for a wholesome breakfast or dessert.
# What You'll Need:
→ Crep Batter
01 - 1 cup all-purpose flour (or oat flour for gluten-free)
02 - 1 scoop (about 1/4 cup) vanilla protein powder
03 - 2 large eggs
04 - 1 cup unsweetened almond milk (or milk of choice)
05 - 1 tablespoon melted coconut oil (or butter)
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Cinnamon Swirl Filling
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons brown sugar or coconut sugar
11 - 1 1/2 teaspoons ground cinnamon
12 - 4 oz light cream cheese, softened
13 - 2 tablespoons Greek yogurt
→ Glaze
14 - 1/2 cup powdered sugar
15 - 2 to 3 teaspoons milk, as needed for consistency
16 - 1/2 teaspoon vanilla extract
# Steps:
01 - In a large bowl, whisk together the flour, protein powder, and salt. In a separate bowl, combine the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.
02 - In a small bowl, stir together the melted butter, brown sugar, and cinnamon until well combined. In another bowl, blend the softened cream cheese and Greek yogurt until smooth and creamy. Fold half of the cinnamon-butter mixture into the cream cheese blend. Reserve the remaining half for drizzling.
03 - Heat a nonstick skillet or crepe pan over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet, tilting and swirling to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift and the underside is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
04 - Spread a thin, even layer of the cinnamon cream cheese filling over each crepe. Drizzle with the reserved cinnamon-butter mixture, then roll each crepe up tightly.
05 - In a small bowl, whisk together the powdered sugar, vanilla extract, and milk, adding the milk one teaspoon at a time until the glaze is smooth and pourable.
06 - Drizzle the glaze generously over the rolled crepes. Serve warm, optionally garnished with fresh berries or banana slices.
# Expert Tips:
01 -
- You get that full cinnamon roll experience without the heavy, sluggish feeling that ruins the rest of your morning.
- The protein powder disappears completely into the batter, so you never taste anything remotely chalky or artificial.
02 -
- If your first crepe looks like a disaster, that is normal and it is not your fault, the pan needs one sacrificial crepe to season properly.
- Overcooking the crepes until they brown too deeply makes them crack when you try to roll them, so pull them while they are still pale and flexible.
03 -
- Resting the batter is not optional, those five minutes let the flour hydrate and the gluten relax so your crepes turn out tender instead of tough.
- Soften the cream cheese fully before mixing or you will end up with unappealing lumps no amount of whisking can fix.