Name: Cinnamon Roll Protein Crepes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: Oat flour (or any flour); 1 egg + egg whites; Maple syrup (or honey); Greek yogurt; Granular sweetener (erythritol works well); Ground cinnamon; Granular sweetener; Ground cinnamon

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A lighter twist on the classic cinnamon roll breakfast—these protein-packed crepes come together fast with simple ingredients and taste just like dessert wrapped in a blanket.

Cinnamon Roll Protein Crepes

Why You’ll Love This Recipe

I love how these crepes deliver that warm, sweet cinnamon flavor, yet pack in around 40 g of protein using egg whites and Greek yogurt—no protein powder needed. They’re quick (about 5 minutes prep and 5 minutes cook) and feel indulgent, but still fit clean eating goals.

ingredients

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

Crepes batter:

oat flour (or any flour)
1 egg + egg whites
maple syrup (or honey)

Cinnamon yogurt filling:

Greek yogurt
granular sweetener (erythritol works well)
ground cinnamon

Sugar-free cinnamon-sugar topping:

more granular sweetener
ground cinnamon

directions

In a bowl, I whisk together oat flour, maple syrup, egg and egg whites until smooth.
I heat a nonstick skillet over medium and grease it lightly.
I pour about ⅓ cup of the batter into the pan and swirl to coat evenly. I cook for 1–2 minutes, then flip and cook briefly until lightly golden.
Meanwhile, I mix Greek yogurt with sweetener and cinnamon to make the filling.
I spread the filling on each crepe, then roll tightly.
I combine sweetener and cinnamon and sprinkle on top for that cinnamon-sugar finish.

Servings and timing

Servings: Makes 1 generous serving
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: ~10 minutes

Variations

I add ½ tsp vanilla extract to the batter for extra flavor.
I use dairy-free yogurt to keep it vegan-friendly.
I thin the yogurt filling slightly with milk if it’s too thick.
I swap oat flour for whole wheat or almond flour depending on what I have on hand.

storage/reheating

I let my crepes cool to room temperature, then store them in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them on a skillet with a splash of milk to maintain softness.

FAQs

Can I make these crepes ahead of time?

Yes, I can prepare and refrigerate them up to 2 days ahead. I just reheat gently before serving to refresh their softness.

How do I prevent the crepes from breaking?

Using a nonstick skillet and swirling the batter evenly helps make thin, flexible crepes. I avoid overcooking—just until the edges lift from the pan.

Can I use regular flour instead of oat flour?

Absolutely—I’ve substituted with whole wheat or all-purpose flour and they still turn out delicious.

Is it necessary to use egg whites plus a whole egg?

The whole egg adds richness, while the extra egg whites boost protein without too much fat. I adjust based on my dietary preference.

How do I sweeten without added sugar?

I use erythritol in the filling and topping. I’ve also used stevia or monk fruit, adjusting to taste.

Conclusion

These cinnamon roll protein crepes hit all the right notes—sweet, creamy, comforting, and surprisingly healthy. They’re a staple for when I want a breakfast that feels decadent but fuels me properly. I hope you enjoy them as much as I do!