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Cinnamon Roll Protein Shake

Cinnamon Roll Protein Shake - recipe card
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This creamy, dessert-inspired protein shake captures the warm, gooey essence of a cinnamon roll in a guilt-free glass. With 25 grams of protein from vanilla whey and Greek yogurt, it’s a satisfying post-workout recovery drink or a quick breakfast on the go. The blend of cinnamon, vanilla, and a touch of sweetness will remind you of freshly baked rolls without the wait.

Ingredients

Scale
  • 2 cups unsweetened almond milk (or milk of choice)
  • 2 cups full-fat Greek yogurt
  • 4 scoops vanilla whey protein powder (about 1 scoop per serving)
  • 2 medium bananas, peeled and sliced
  • 1/2 cup old-fashioned rolled oats
  • 2 tbsp honey
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup ice cubes (optional, for a thicker shake)

Instructions

  1. In a blender pitcher, combine the almond milk, Greek yogurt, vanilla whey protein powder, sliced bananas, rolled oats, honey, ground cinnamon, vanilla extract, and kosher salt. The salt is crucial—it enhances the cinnamon flavor and balances the sweetness, just like in a real cinnamon roll.
  2. Secure the lid and blend on high speed for 45-60 seconds, until the mixture is completely smooth and no oat flecks remain. If your blender struggles, pause and scrape down the sides with a spatula, then continue blending.
  3. Add the ice cubes, if using, and blend again on high for 20-30 seconds, until the shake is thick and frosty. The ice will dull the flavor slightly, so taste after blending and adjust with a pinch more cinnamon or a drizzle of honey if needed.
  4. Pour the shake into four chilled glasses. For a bakery-style finish, dust the top of each with a pinch of ground cinnamon or a swirl of whipped cream (optional).
  5. Serve immediately—this shake is best enjoyed fresh, as the oats will continue to absorb liquid and thicken over time. If you prefer a thinner consistency, stir in an extra splash of almond milk before serving.
  6. Note: If you don’t have a high-powered blender, soak the rolled oats in the almond milk for 10 minutes before blending to soften them, ensuring a smooth texture.
  7. For a dairy-free version, substitute the Greek yogurt with a plant-based Greek-style yogurt and use a vegan vanilla protein powder. Adjust sweetness to taste.
  8. To boost protein even further, add 1/2 cup cottage cheese (adds about 6g protein per serving) or an extra half-scoop of protein powder.
  9. If you like a stronger cinnamon roll flavor, add an extra 1/2 teaspoon of cinnamon and a drop of maple extract (optional).
  10. Leftovers can be stored in a sealed jar in the refrigerator for up to 24 hours. Shake well or stir before drinking, as separation will occur.
  11. For meal prep, combine all dry ingredients (protein powder, oats, cinnamon, salt) in individual zip-top bags. In the morning, blend one bag with 1/2 cup almond milk, 1/2 cup Greek yogurt, 1/2 banana, 1/2 tbsp honey, and 1/4 tsp vanilla extract.
  12. This shake is also delicious with a tablespoon of almond butter blended in for extra creaminess and healthy fats (adds about 3g protein and 9g fat per serving).
  13. Serve with a sprinkle of chopped nuts or a drizzle of cream cheese frosting (softened cream cheese mixed with a little honey) for a truly indulgent treat.

Notes

Storage: Store any leftover shake in a sealed container in the refrigerator for up to 24 hours. Shake or stir well before drinking. Freezing: Not recommended; the texture becomes grainy upon thawing. Reheating: This is a cold beverage; do not heat. If you prefer a warm version, gently warm the almond milk and blend with the remaining ingredients (omit ice) for a cozy drink. Protein Boost: For an extra 6-8g protein per serving, add 1/2 cup cottage cheese or an additional half-scoop of protein powder. Adjust liquid as needed.

Nutrition

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Find it online: https://thehighproteinrecipes.com/cinnamon-roll-protein-shake-recipe/