Print

Easy Cinnamon Roll Protein Crepes You’ll Love

cinnamon roll protein crepes
Print Recipe

Enjoy the comforting taste of classic cinnamon rolls transformed into a light, protein-packed crepe. These easy-to-make crepes are perfect for a healthy breakfast, satisfying dessert, or a delightful post-workout treat.

Ingredients

Scale
  • For the Crepes:
  • 1/2 cup all-purpose flour (or whole wheat pastry flour)
  • 1 scoop (approx. 25g) vanilla or unflavored protein powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 3/4 cup milk (dairy or non-dairy)
  • 1 tbsp maple syrup or sweetener of choice
  • 1/2 tsp vanilla extract
  • Cooking spray or a little oil
  • For the Cinnamon Swirl:
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar (or erythritol for lower sugar)
  • 1/2 tsp ground cinnamon
  • For the Protein Icing:
  • 2 tbsp cream cheese (light or regular), softened
  • 1 scoop (approx. 25g) vanilla protein powder
  • 1-2 tbsp milk (as needed for consistency)
  • 1-2 tbsp powdered erythritol or powdered sugar (to taste)
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare the Crepe Batter: In a medium bowl, whisk together the flour, protein powder, cinnamon, baking powder, and salt.
  2. In a separate bowl, whisk the egg, milk, maple syrup, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Let rest for 5-10 minutes if time allows (this helps the flour absorb liquid and results in more tender crepes).
  4. Make the Cinnamon Swirl Mixture: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Mix well until a paste forms. Transfer to a small piping bag or a Ziploc bag with a tiny corner snipped off.
  5. Cook the Crepes: Heat a non-stick crepe pan or a small skillet over medium-low heat and lightly coat with cooking spray or oil.
  6. Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan quickly to spread the batter thinly and evenly.
  7. Cook for 1-2 minutes until the edges are set and the top looks almost dry.
  8. Add Cinnamon Swirl: Carefully pipe or drizzle a cinnamon swirl pattern over the cooked side of the crepe while it’s still in the pan.
  9. Gently flip the crepe and cook for another 30-60 seconds, or until lightly golden and the swirl is set. Remove to a plate. Repeat with remaining batter and cinnamon mixture.
  10. Prepare the Protein Icing: In a small bowl, whisk together the softened cream cheese until smooth. Add the vanilla protein powder, milk, powdered sweetener, and vanilla extract. Whisk until smooth and creamy. Add more milk, 1 tsp at a time, if needed to reach desired consistency.
  11. Assemble: Fold or roll the cooked crepes and drizzle generously with the protein icing. Serve immediately.

Notes

For an extra indulgence, top with chopped pecans or a sprinkle of extra cinnamon. These crepes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://seasonedrecipe.com/cinnamon-roll-protein-crepes/