Name: Cinnamon Roll High Protein Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion / Health‑Focused
Ingredients: 1 cup egg whites; 1 scoop vanilla protein powder; 1/2 cup unsweetened almond milk; 1/4 cup oat flour; 1 tsp cinnamon; 1 tsp vanilla extract; Pinch of salt; For the filling:; 2 tbsp unsalted butter; 3 tbsp maple syrup or honey; 1 tbsp coconut sugar; 2 tsp cinnamon; For the protein glaze:; 1/2 cup plain Greek yogurt; 2 tbsp vanilla protein powder; 1–2 tbsp almond milk (to adjust consistency); 1 tsp maple syrup

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These cinnamon roll high protein crepes combine the nostalgic comfort of a gooey cinnamon roll with the lightness and nutrition of a protein-packed breakfast. Each bite brings the familiar swirl of cinnamon sweetness in a soft, tender crepe, all while supporting muscle recovery and keeping energy levels stable. Whether I want something indulgent or need a post-workout meal that doesn’t weigh me down, this recipe hits the spot every time.

Cinnamon Roll High Protein Crepes

Why You’ll Love This Recipe

I love how these crepes satisfy both my sweet cravings and my fitness goals. They’re light, easy to roll or fold, and incredibly versatile. I get that warm cinnamon roll flavor without the crash that usually follows a sugary pastry. The egg whites and protein powder give these crepes a solid protein boost, and the oat flour provides slow-digesting carbs for lasting energy.

I can keep it simple with a drizzle of high-protein glaze or dress them up with fruit and yogurt. Either way, they feel like a treat but act like fuel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crepes
1 cup egg whites
1 scoop vanilla protein powder
½ cup unsweetened almond milk
¼ cup oat flour
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt

For the Cinnamon Filling
2 tbsp unsalted butter
3 tbsp maple syrup or honey
1 tbsp coconut sugar
2 tsp cinnamon

For the High Protein Glaze
½ cup plain Greek yogurt
2 tbsp vanilla protein powder
1–2 tbsp almond milk (adjust for thickness)
1 tsp maple syrup

Directions

Mix the crepe batter
I blend the egg whites, protein powder, almond milk, oat flour, cinnamon, vanilla extract, and a pinch of salt until smooth. Then I let it rest for 5 minutes so the oat flour can hydrate.
Cook the crepes
On a non-stick skillet over medium heat with a light spray of oil, I pour about ¼ cup of batter and swirl it to coat the bottom. After 1–2 minutes, I flip and cook for another 30–60 seconds. I repeat this until the batter is gone.
Make the cinnamon filling
In a small saucepan, I melt the butter on low heat, then stir in the maple syrup, coconut sugar, and cinnamon until it’s smooth and warm.
Prepare the glaze
In a bowl, I whisk together the Greek yogurt, vanilla protein powder, almond milk, and maple syrup. I adjust the thickness by adding more almond milk if needed.
Assemble the crepes
I spread the cinnamon filling over each crepe, roll or fold them, and then drizzle the glaze on top. I serve them immediately for that fresh, warm finish.

Servings and timing

This recipe makes about 6 crepes, enough for 3 servings (2 crepes per serving).

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Chocolate twist: I add cocoa powder to the crepe batter or chocolate protein powder for a mocha-style cinnamon crepe.
Berry burst: I top the rolled crepes with warm berries and a drizzle of honey for a fruity finish.
Vegan option: I swap the egg whites with a plant-based liquid egg substitute and use a dairy-free protein powder and yogurt.
Nutty flavor: I stir chopped pecans or walnuts into the cinnamon filling for texture and richness.
Mini rolls: I make smaller crepes, roll them tightly, slice them, and arrange them like mini cinnamon rolls in a dish for a brunch-ready presentation.

Storage/Reheating

I store leftover crepes in an airtight container in the fridge for up to 3 days. The filling and glaze can also be made ahead. When I’m ready to eat, I reheat the crepes in a pan or microwave, warm up the filling separately, and assemble just before serving.

They make a great meal prep breakfast option — convenient, quick, and still satisfying.

FAQs

What kind of protein powder works best for these crepes?

I use a vanilla whey or plant-based protein powder that mixes smoothly and doesn’t overpower the cinnamon flavor. The better the flavor of the powder, the better the crepes taste.

Can I freeze these crepes?

Yes, I can freeze the cooked crepes (without filling or glaze) between layers of parchment paper. I reheat them in a pan or microwave, then add the filling and glaze fresh for best results.

How do I prevent the crepes from sticking to the pan?

I make sure to use a well-heated non-stick pan and spray a light coat of oil before each crepe. Medium heat works best — too hot and they’ll overcook, too cool and they’ll stick.

Can I make the batter the night before?

Yes, I often make the batter the night before and keep it in the fridge. I give it a quick stir before cooking, and it’s ready to go in the morning.

Are these crepes suitable for kids?

Absolutely. They’re lightly sweetened, soft, and full of flavor. I just adjust the portion size and skip the protein powder for very young kids if needed.

Conclusion

These cinnamon roll high protein crepes are a perfect blend of indulgent flavor and fitness-friendly nutrition. I love how easy they are to make, how customizable they can be, and how they make any breakfast feel like a celebration. Whether I roll them up with glaze or fold them with berries, they’ve earned a regular spot on my breakfast rotation.