Cinnamon Roll Crepes

Cinnamon Roll Crepes

Is it too bold to say I just revolutionized breakfast? Because really, I did. Monday mornings will feel like Saturdays. Brunch with your in laws will be a picnic in the park. Holidays? Just got more joyful.

This is it people, breakfast does not get better than this.

Cinnamon Roll Crepes

I love a good crepe. I really really love a good crepe. Filled with fluffy creamy filling and topped with something rich and tasty. Chocolate filling, mousse filling, vanilla filling, orange-cream filling… top it with chocolate syrup, fresh berries, or caramel sauce…. h.e.a.v.e.n!

You know what else I love? Cinnamon rolls. Thank you Cinnabon, you forever changed my life. But today I’m one-upping Cinnabon (no offense, I still love you!).

Cinnamon Roll Crepes

Recall for a moment your all-time favorite cinnamon roll experience. Cinnabon at the airport? Mom’s specialty on Christmas morning? Well combine that memory with a light and perfectly cooked crepe. Seriously! Cinnamon Roll . . . . CREPES. I would go out on a limb here and honestly tell you that I am convinced that these Cinnamon Roll Crepes are better than a traditional cinnamon roll. Try it for yourself, you mind will be absolutely blowwwwwn! And these are easier and less-time consuming that cinnamon rolls. BONUS. I’m in love. Absolutely head over heels in love.

Cinnamon Roll Crepes

Cinnamon Roll Crepes
Prep time
Cook time
Total time
Perfect crepes with a fluffy cream cheese filling and a rich cinnamon sauce drizzle to die for! BETTER than cinnamon rolls!!
Recipe type: Breakfast
Serves: 6-8
  • 3 cups flour
  • ½ cup sugar
  • 5 eggs
  • 4 tablespoons melted butter
  • 1 tablespoon oil
  • 2 teaspoons vanilla
  • 1¼ cups half and half
  • 1¼ cups water
  • 4 ounces cream cheese
  • 8 ounces cool whip, thawed
  • ½ cup powdered sugar
cinnamon sauce drizzle
  • 4 tablespoons butter
  • ⅔ cup brown sugar
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  1. Mix together all ingredients for the crepes and blend well until smooth. Heat a medium-large pan over medium heat and brush with oil. Pour ¼-1/3 cup batter into the pan and immediately tilt and turn pan to coat entire bottom of the pan with the batter. Cook about 45 seconds, then flip and cook another 45 seconds. Brush pan with oil again and repeat process with remaining batter.
  2. For the filling, use a hand mixer to mix together cream cheese, cool whip, and powdered sugar.
  3. For the drizzle, add butter and brown sugar to a small sauce pan and melt together stirring throughout over small sauce pan. Stir in vanilla and cinnamon and remove from heat.
  4. Put about ¼-1/3 cup of filling in the center of a crepe, roll it up tightly, and drizzle with cinnamon sauce. Repeat with remaining crepes.



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  1. says

    Wow Tiffany! I’m basically drooling right now. I love cinnamon rolls and crepes and this looks like a killer combination. So good! Hope you and your hubs had a great Vday!:)

  2. Tarsha Steel says

    Hi – can I set you a challenge? We don’t have cool whip in Australia, yet so many American recipes use it. Any chance you can come up with home made cool whip to help us out?? We’d love you forever! Cheers, Tarsha.

  3. Joann says

    Love the pics also however, are they just for show since the directions has the crepes rolled with the cream
    inside? Thanks!

  4. says

    I tried these and adored them. My 16 year old keeps asking me to make them again. A definite success. Thank you for the pictures and the recipe.

    • Tiffany says

      Aren’t they amazing?! A few months ago my mother made regular crepes and I found myself craving the cinnamon drizzle so badly – it just takes crepes to a whole new level! :)