Cinnamon Roll Protein Crepes (Printable View)
High-protein crepes with creamy cinnamon filling and sweet glaze — ready in 30 minutes.
# Ingredient List:
→ Crepes
01 - 1 cup all-purpose flour (or oat flour for gluten-free)
02 - 1 scoop vanilla protein powder (about 30 g)
03 - 2 large eggs
04 - 1 cup unsweetened almond milk
05 - 1 tbsp melted coconut oil (or butter)
06 - 1 tbsp maple syrup or honey
07 - 1 tsp vanilla extract
08 - Pinch of salt
→ Cinnamon Swirl Filling
09 - 2 tbsp unsalted butter, melted
10 - 2 tbsp brown sugar or coconut sugar
11 - 1 1/2 tsp ground cinnamon
12 - 4 oz light cream cheese, softened
13 - 2 tbsp Greek yogurt
→ Glaze
14 - 1/2 cup powdered sugar
15 - 2–3 tsp milk, as needed for consistency
16 - 1/2 tsp vanilla extract
# How to Make It:
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 completely smooth. 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, then fold in half of the cinnamon-butter mixture. Reserve the remaining half for drizzling.
03 - Heat a nonstick skillet or crepe pan over medium heat and lightly grease the surface. Pour about 1/4 cup of batter into the center, tilting and swirling the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift, then 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 cooked crepe. Drizzle with the reserved cinnamon-butter mixture, then roll each crepe up tightly.
05 - Whisk together the powdered sugar, vanilla extract, and milk, adding milk gradually until the glaze is smooth and pourable.
06 - Drizzle the glaze generously over the rolled crepes. Serve warm.
# Expert Suggestions:
01 -
- That cinnamon roll flavor hits every craving without the two hour wait for yeast dough to do its thing.
- The protein powder tucked into the batter makes these surprisingly filling, so you are not hungry again an hour later.
- They look fancier than they are, which makes them a quiet show off move for brunch guests.
02 -
- If the batter seems too thick after resting, splash in another tablespoon of milk because protein powder absorbs liquid differently depending on the brand.
- The first crepe is almost always ugly and that is completely normal, consider it your cook snack and move on.
- Cream cheese must be truly softened or you will get unpleasant lumps in the filling that no amount of stirring can fix.
03 -
- Letting the batter rest is not optional because it gives the flour time to hydrate and the gluten time to relax, resulting in tender crepes that do not tear.
- Wipe the pan with a thin coat of oil between every few crepes to keep them from sticking without making them greasy.