Cinnamon Roll Protein Crepes (Printable)

Protein-packed crepes with cinnamon swirl filling and cream cheese glaze for a nutritious breakfast.

# What You'll Need:

→ Protein Crepe Batter

01 - 1 cup oat flour (or all-purpose flour)
02 - 2 scoops vanilla protein powder (about 50–60 g)
03 - 1 1/4 cups unsweetened almond milk (or dairy milk)
04 - 2 large eggs
05 - 1 1/2 tbsp melted coconut oil or butter
06 - 1 tbsp maple syrup or honey
07 - 1/2 tsp ground cinnamon
08 - Pinch of salt

→ Cinnamon Swirl Filling

09 - 2 tbsp unsalted butter, softened
10 - 3 tbsp brown sugar or coconut sugar
11 - 1 1/2 tsp ground cinnamon

→ Cream Cheese Glaze

12 - 2 oz light cream cheese, softened
13 - 2 tbsp Greek yogurt
14 - 1 1/2 tbsp maple syrup or honey
15 - 1/2 tsp vanilla extract

# Directions:

01 - In a large mixing bowl, whisk together the oat flour, protein powder, and salt until evenly distributed.
02 - In a separate bowl, beat the eggs, then stir in the almond milk, melted coconut oil, and maple syrup until well combined.
03 - Gradually pour the wet mixture into the dry ingredients, whisking continuously until a smooth, pourable batter forms with no lumps. Stir in the ground cinnamon.
04 - Lightly oil a nonstick skillet and set it over medium heat. Pour about 1/4 cup of batter into the pan, tilting and swirling to spread it into a thin, even layer across the surface.
05 - Cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for 30 seconds more. Transfer to a plate and repeat with the remaining batter.
06 - In a small bowl, blend the softened butter, brown sugar, and ground cinnamon together until smooth and creamy.
07 - Spread a thin, even layer of the cinnamon swirl filling over each cooked crepe, then roll up tightly or fold into quarters.
08 - Whisk together the softened cream cheese, Greek yogurt, maple syrup, and vanilla extract in a small bowl until completely smooth and drizzly.
09 - Drizzle the cream cheese glaze generously over the filled crepes and serve warm.

# Expert Tips:

01 -
  • You get all the cozy, spiced comfort of a cinnamon roll without waiting for dough to rise or dealing with yeast.
  • Each serving packs about 16 grams of protein, so you can honestly call this breakfast and feel good about it.
  • The cream cheese glaze comes together in two minutes and tastes like something from a real bakery.
02 -
  • Let the batter rest for five minutes before cooking, because the flour needs time to absorb the liquid or your crepes will tear.
  • Keep the heat at medium, not high, since protein powder browns much faster than regular flour and can leave bitter spots.
  • The cinnamon swirl filling firms up as it cools, so spread it while the crepes are still warm for the best results.
03 -
  • Use a small ladle or measuring cup to pour the batter so every crepe is the same size and thickness.
  • Soften the cream cheese fully before making the glaze, because cold cream cheese will leave you with frustrating lumps no matter how hard you whisk.

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