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Cinnamon Roll Protein Shake Recipe
Ben Carraoli

Cinnamon Roll Protein Shake Recipe

I recently tried making a cinnamon roll protein shake, and honestly, it quickly became one of my favorite quick breakfast drinks. The moment I blended it, my kitchen smelled just like freshly baked cinnamon rolls.
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Total Time 5 minutes
Servings: 1
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 scoop vanilla protein powder
  • ½ banana
  • ¼ cup vanilla Greek yogurt
  • 1 teaspoon ground cinnamon
  • 8 ounces unsweetened almond milk
  • 1 cup ice

Method
 

  1. First, gather all the ingredients before starting the recipe. I usually measure the protein powder, yogurt, and almond milk in advance so the blending process becomes quicker. Cutting the banana into smaller pieces also helps it blend smoothly.
  2. Place the banana, vanilla protein powder, Greek yogurt, cinnamon, almond milk, and ice into a blender. I prefer adding the liquid ingredients first because it helps the blender mix everything more easily and prevents clumping.
  3. Start blending at a low speed and gradually increase to high. Blend for about 30–45 seconds until the mixture becomes creamy and completely smooth with no chunks left.
  4. If the shake feels too thick, add a little more almond milk or water and blend again. If you prefer a thicker smoothie, simply add a few extra ice cubes and blend briefly.
  5. Once the shake reaches your preferred texture, pour it into a tall glass. I like sprinkling a small pinch of cinnamon on top to give it a beautiful finishing touch before serving.

Notes

  • I like freezing the banana beforehand because it makes the shake thicker and creamier.
  • Sometimes I add a splash of vanilla extract to enhance the cinnamon-roll flavor.
  • A small pinch of nutmeg can give the shake a bakery-style aroma.
  • I always start blending on low speed so everything mixes evenly.
  • When I want a richer shake, I add a little extra Greek yogurt.