Cinnamon Roll Protein Crepes (Printable)

Protein-packed crepes swirled with cinnamon sugar filling and drizzled with cream cheese glaze for a satisfying breakfast.

# What You'll Need:

→ Crepes

01 - 1 cup oat flour (or whole wheat flour)
02 - 2 scoops vanilla protein powder (about 60 g)
03 - 1½ cups unsweetened almond milk (or milk of choice)
04 - 2 large eggs
05 - 1 tbsp melted coconut oil, plus extra for the pan
06 - 1 tsp vanilla extract
07 - Pinch of salt

→ Cinnamon Filling

08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp brown sugar or coconut sugar
10 - 1½ tsp ground cinnamon

→ Cream Cheese Glaze

11 - 2 oz cream cheese, softened
12 - 2 tbsp milk, adjusted as needed
13 - 2 tbsp powdered sugar
14 - ½ tsp vanilla extract

# Steps:

01 - Combine oat flour, protein powder, eggs, almond milk, melted coconut oil, vanilla extract, and salt in a blender. Blend until completely smooth, scraping down the sides as needed. Allow the batter to rest for 5 minutes so the flour fully hydrates.
02 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well combined and smooth. Set aside.
03 - Heat a non-stick skillet over medium heat and lightly brush with coconut oil. Pour about ¼ cup of batter into the center of the skillet, tilting and swirling immediately to coat the bottom in a thin, even layer.
04 - Cook the crepe for 60 to 90 seconds until the edges begin to lift and the underside is lightly golden. Carefully flip with a spatula and cook for another 30 to 45 seconds. Transfer to a warm plate and repeat with the remaining batter.
05 - While the crepes are still warm, spread a thin, even layer of the cinnamon filling over the surface of each one. Roll them up tightly or fold into quarters.
06 - Whisk the softened cream cheese, milk, powdered sugar, and vanilla extract together in a bowl until smooth and drizzle-able. Add more milk as needed to reach the desired consistency.
07 - Arrange the filled crepes on serving plates and drizzle generously with the cream cheese glaze. Serve immediately while warm.

# Expert Tips:

01 -
  • They give you that indulgent cinnamon roll experience without the heavy, sluggish feeling that follows a sugar bomb breakfast.
  • The protein powder disappears completely into the crepe batter, so you get a satisfying hit of protein that actually tastes like a treat.
02 -
  • If the batter sits too long it thickens up, so add a splash of milk to bring it back to a pourable consistency before cooking.
  • The cream cheese must be properly softened or your glaze will have stubborn lumps no amount of whisking can fix.
03 -
  • The first crepe is almost always a throwaway while the pan finds its temperature, so do not be discouraged if it looks ragged.
  • Use the back of a spoon to spread the cinnamon filling rather than a knife because the gentle pressure keeps the delicate crepe from tearing.

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