I’m so excited to share this Cinnamon Roll Protein Crepes Recipe with you—because it’s honestly a game changer for breakfast or a quick snack. These crepes have all the warm, cozy flavors of a cinnamon roll, but with a light, fluffy texture and a nice protein boost. You’ll love how they satisfy your sweet tooth without feeling heavy or loading you up with sugar.

What makes this Cinnamon Roll Protein Crepes Recipe really special is its balance between indulgence and nutrition. Whether you need a high-protein start to your day, a pre- or post-workout meal, or just a delicious way to treat yourself, these crepes fit the bill perfectly. Plus, the cinnamon yogurt filling adds a creamy, tangy kick that you’ll come back to again and again.

Ingredients You’ll Need

Each ingredient in this Cinnamon Roll Protein Crepes Recipe plays a role in making these crepes light, flavorful, and healthy. I like to keep it simple with oat flour for a subtle nuttiness, then sweeten just a touch to enhance that classic cinnamon roll vibe.

Oat flour: Using oat flour gives the crepes a tender, slightly nutty base that’s perfect for protein crepes. You can swap it with any flour you prefer, but oat flour keeps it wholesome.
Maple syrup: This adds a gentle natural sweetness and a hint of that caramel-y flavor that pairs beautifully with cinnamon.
Egg: Provides structure and richness, helping the crepes hold together without being dense.
Egg whites: Boost the protein without adding fat, making these crepes light and fluffy.
Greek yogurt: The filling needs that creamy tang, and Greek yogurt is perfect—not too sour, and packed with protein.
Granular sweetener (erythritol): I use this sugar-free sweetener so the filling and cinnamon sugar stay low-calorie but still sweet enough.
Ground cinnamon: Can’t have cinnamon rolls without it! It’s the star flavor, aromatic and warming.
Preferred milk: Just enough to thin out the yogurt filling if needed, making it more spreadable.

Variations

I always encourage you to play around with this Cinnamon Roll Protein Crepes Recipe—after all, cooking should be fun and personal. I’ve tried a few tasty tweaks depending on what I have on hand or my mood that I think you’ll enjoy too.

Use almond or coconut flour: I tried almond flour once for a nuttier flavor and it worked great—just expect a denser crepe.
Swap out sweeteners: If erythritol isn’t your thing, honey or stevia work well too to sweeten the filling and cinnamon sugar.
Add nuts: Throw in some finely chopped walnuts or pecans into the filling or on top for crunch and texture.
Dairy-free filling: Substitute coconut yogurt for Greek yogurt if you’re avoiding dairy, it still tastes fantastic.
Protein powder boost: For extra muscle fuel, add a scoop of vanilla or unflavored protein powder to the batter. Just thin with a splash more milk.

How to Make Cinnamon Roll Protein Crepes Recipe

Step 1: Mix the Batter Gently but Thoroughly

Start by combining your oat flour, maple syrup, egg, and egg whites in a mixing bowl. I recommend whisking gently until the batter is smooth but still airy—don’t overmix or the crepes could become rubbery. The batter should be pourable but not runny; if it’s too thick, add a teaspoon of milk to loosen.

Step 2: Prepare the Cinnamon Yogurt Filling

In a small bowl, stir together the Greek yogurt, erythritol, and ground cinnamon. If the mixture feels too stiff to spread easily, thin it out with a splash of your preferred milk. This filling is the magic that tastes like that classic cinnamon roll cream cheese layer—but lighter and protein-packed.

Step 3: Cook the Crepes on a Non-Stick Pan

Heat a non-stick skillet over medium heat. Lightly grease with a little oil or butter to prevent sticking. Pour about 1/4 cup of batter into the pan and quickly swirl it to cover the bottom in a thin, even layer. Cook until the edges look set and the top is no longer wet—about 1-2 minutes. Flip and cook for another 30 seconds. Repeat for all crepes; this usually makes 4-5 crepes.

Step 4: Roll Up with Cinnamon Sugar and Yogurt Filling

Mix your cinnamon sugar by blending erythritol and cinnamon. While the crepes are still warm, sprinkle some cinnamon sugar all over, then spread a thin layer of the yogurt filling. Roll up each crepe like a little burrito or fold into quarters. This is when the cinnamon roll feeling really kicks in. I love to eat one right away, but they also taste great chilled.

How to Serve Cinnamon Roll Protein Crepes Recipe

The image shows two rolled light yellow crepes with a soft texture, neatly placed on a white plate with a thin black rim. The crepes are dusted with a light layer of brown cinnamon powder that covers their surface unevenly. On top, thin wavy lines of smooth caramel-colored sauce are drizzled across the crepes, creating contrast against the light color. The plate sits on a white marbled surface with a soft cloth and blurred background elements in warm tones. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra cinnamon sugar on top right before serving, plus a few toasted pecans for crunch. Occasionally, I drizzle just a bit of maple syrup for extra indulgence. Fresh berries are lovely too, adding bright sweetness and color.

Side Dishes

Pair these crepes with a side of fresh fruit or a small bowl of cottage cheese to keep the meal balanced. Sometimes I grab a smoothie alongside to pack even more protein and make it a super satisfying breakfast.

Creative Ways to Present

For special occasions, I’ve served these crepes stacked with layers of cinnamon yogurt filling in between, like a light cinnamon roll cake. Topped with a dusting of powdered erythritol “snow,” it looks festive and tastes dreamy. Also great for brunch parties—everyone loves the surprise of cinnamon roll flavor in a simple crepe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the rolled crepes in an airtight container in the fridge for up to 3 days. They keep their softness, and the filling stays fresh. Just make sure to separate layers with parchment paper so they don’t stick together.

Freezing

I’ve frozen these crepes successfully by wrapping each crepe individually in plastic wrap and placing in a freezer-safe bag. They freeze well for about a month. Just thaw overnight in the fridge and enjoy a quick, nutritious breakfast anytime.

Reheating

To reheat, pop a frozen or refrigerated crepe in the microwave for about 30 seconds. For a bit of crispness, I sometimes rewarm them on a hot pan for a minute. This helps revive that fresh-out-of-the-pan texture beautifully.

FAQs

Can I make the batter ahead of time?

Yes! You can prepare the batter a few hours ahead or even the night before and keep it covered in the fridge. Just give it a gentle whisk before cooking, as some ingredients might settle.
What if I don’t have oat flour?

You can easily swap oat flour with all-purpose flour, whole wheat flour, or even almond flour. Keep in mind the texture might change slightly, but the cinnamon roll flavor will still shine through.
Is this recipe suitable for gluten-free diets?

Absolutely—just use certified gluten-free oat flour or another gluten-free flour alternative. This way, you get that great taste without any gluten concerns.
Can I use regular sugar instead of erythritol?

Definitely. If you prefer regular sugar, swap it in a 1:1 ratio for erythritol in the filling and cinnamon sugar. Just be mindful that it will increase the sugar content.
How do I prevent the crepes from sticking?

Using a good non-stick pan and lightly greasing it with butter or oil before heating helps a lot. Also, make sure the pan is hot enough but not scorching, so the crepes cook evenly without sticking.

Final Thoughts

This Cinnamon Roll Protein Crepes Recipe is one of those dishes I’m always happy to make because it hits that sweet spot between comfort food and healthy fuel. It brings back all those cozy cinnamon roll memories but with a freshness that doesn’t leave you weighed down. Trust me, once you try these, you’ll find yourself looking forward to mornings (or snacks!) just so you can enjoy that warm cinnamon flavor wrapped up in a light, protein-packed crepe. I can’t wait for you to give this recipe a go and make it your own little kitchen staple.