If you're intimidated by making homemade cinnamon rolls or you just prefer a quicker and easier way, you need to try these Cinnamon Roll Crepes! With batter made in a blender and a sweet and buttery cinnamon sugar filling and vanilla icing, these crepes are the perfect cinnamon roll alternative.
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I'm almost always in the mood for homemade cinnamon rolls. But I'm not always in the mood to make them. It's quite the process between letting the dough rise multiple times, rolling out the dough, adding fillings, and baking.
But cinnamon roll crepes? Now those I can handle pretty much any day! The batter is made in the blender, the crepes are made in a pan, the filling is easy to spread, and crepes are easy to roll.
Top with vanilla icing and you have the perfect cinnamon rolls in crepe form. Perfect for a weekend breakfast or even a weekday breakfast on the go.
❤️ Why this recipe works
Taste just like cinnamon rolls: thanks to the cinnamon crepes, buttery cinnamon sugar filling, and vanilla icing, these crepes taste just as decadent as your favorite homemade cinnamon rolls.
Quick blender method: the crepe batter is made in a blender, which means you just add all ingredients and blend until smooth. It's super easy and ensures the batter is lump-free. It also means fewer dirty dishes!
Recommended resting time: my recipe recommends letting the crepe batter rest for about 30 minutes after blending it. You'll notice the batter thickens a bit during this time as the dry ingredients continue to hydrate with the wet ingredients. You can also make and refrigerate the batter the night before and have it ready to go in the morning.
Mess-free cinnamon rolls for any kitchen: one of the negatives to making cinnamon rolls is that you need a lot of counter space and rolling out the dough can get messy. These cinnamon roll crepes can be made in any size kitchen and don't make a mess!
👩🍳 Recipe tips
- Let crepe batter rest for 30 minutes. Or make the night before and let rest in the fridge overnight (just be sure to let it come to room temperature for 30 minutes before using). If you don't have time to let batter rest, your crepes will still be fine, but may not be quite as tender.
- Remember that making crepes is like making pancakes. A lot of times the first one doesn't come out! But as you continue to make them, they get better and better.
- Use butter in the pan instead of cooking spray, which can cause residue build-up. Reapply butter as needed.
- When you pour the batter in the pan, immediately tilt and rotate the pan in one smooth motion. This pour-and-swirl technique will help yield perfectly thin crepes.
- As you make crepes, stack them on a plate, tent with foil, and keep them in the oven at a very low temperature to keep warm.
- Spread cinnamon sugar filling on in a very thin layer. You may be inclined to add more, but you'll be rolling it up and you don't want it to be too buttery or too sweet.
- Drizzle icing on right before serving. If you add icing too soon, it will be absorbed into crepes and may make crepes soggy.
You can cut the crepes with a fork and knife or just grab one and eat it like a taquito!
⏲️ How to store
If you're making the cinnamon roll crepes ahead of time to enjoy later, I recommend waiting to fill them.
You can store cooled crepes wrapped in plastic wrap or foil in the fridge. They shouldn't stick, but if you're worried, you can put a layer or parchment or waxed paper in between them. You can keep them in the fridge for 3-5 days.
When you're ready to enjoy, simply re-heat in microwave or oven until warm and then spread on cinnamon sugar filling.
If you already filled the crepes and have leftovers, store them in an airtight container in the fridge for 2 days.
I recommend warming them in a nonstick skillet over low heat for about 20–30 seconds per side until the filling is softened.
You can add more icing on top after re-heating, but remember the icing you already drizzled will have soaked into the crepe, making them sweeter.
Not that there's anything wrong with a little added sweetness in a crepe that's already packed with buttery sweet cinnamon flavor.
These cinnamon roll crepes are so delicious, but it can be hard not to eat an entire batch in one sitting.
🎉 More crepe recipes
Once you try these crepes, I have a feeling you're going to want to make crepes every weekend!
Luckily, there are so many different ways you can make them; both sweet and savory and with all kinds of ingredients. I have lots of homemade crepe recipes on my blog. Here are some of my favorites:
Of course, I also always love a classic crepes suzette recipe!
I recommend inviting some friends over for brunch, adding a side of protein and some fruit, and making these crepes the main event!
📖 Recipe
Cinnamon Roll Crepes
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup + 1 Tbsp whole milk
- 2 large eggs
- 1 ½ tablespoon melted unsalted butter slightly cooled
Cinnamon Filling
- 6 tablespoon unsalted butter softened
- 6 tablespoon packed brown sugar
- 1 ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Vanilla Icing
- 1 cup confectioners' sugar
- 2-3 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Place flour, sugar, cinnamon, salt, milk, eggs, and melted butter in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush, but crepes may not be as tender). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
- Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about 3 tablespoon batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
- Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Put crepes on plate and tent with foil to keep warm.
- Continue with remaining batter, adding a little butter to pan as necessary.
- Spread a thin layer of cinnamon sugar filling onto each crepe and roll up. Drizzle with icing before serving.
Cinnamon Sugar Filling
- In a medium bowl, mix together softened butter, brown sugar, cinnamon, and salt until well combined.
Vanilla Icing
- In a small bowl, whisk together confectioners' sugar, 2 tablespoon milk, vanilla, extract, and salt until well combined. If you want a thinner icing, add remaining milk ½ tablespoon at a time.
Sharon says
All of your Crepe recipes sound wonderful! 😋