Vanilla Cinnamon Roll Protein Smoothie
If I’m honest, I have a bit of a love-hate thing with weekday breakfasts. Sometimes I want to eat cake and call it a meal (can I get an amen?), but I also don’t want to feel like a human dumpling by 10am. This Vanilla Cinnamon Roll Protein Smoothie totally saves the day—it’s inspired by those extra gooey cinnamon rolls my mum used to make when I was little. One time, I spilled half a protein shake on the dog while taste-testing this one. She forgave me, but only after licking herself clean for about an hour. Anyway… what I’m saying is, this smoothie brings cozy bakery vibes to my mornings, minus the sticky cleanup (usually).
Why You’ll Absolutely Be Into This
Look, I mix this up when I want to feel like I’ve baked something fancy, but I’m actually just staring at the blender in my pajamas. My family always asks “Is that real cinnamon roll?” (it does smell like Christmas morning in a cup). I love it because I can toss stuff in and dodge the whole waiting-for-dough-to-rise drama. Sometimes I sneak in extra spinach (don’t tell my partner, he still hasn’t caught on, ha!). This recipe has rescued me from those midmorning “hangry monster” episodes. Oh, and my nephew once said, “It tastes like warmth, but cold?” So there’s that.
Here’s What You’ll Need (I’ve Been Flexible, Trust Me)
- 1 big frozen banana (if you forgot to freeze one, fresh’s okay, just toss in some ice!)
- 3/4 cup milk — any kind (sometimes I use oat milk; my grandma says dairy or bust, but she hasn’t tried almond)
- 1 scoop vanilla protein powder (I’m stuck on this Tasty Whey one, but any works, even unflavored if you’re desperate)
- 1 tablespoon almond butter or peanut butter (whatever’s lurking at the back of your cupboard is fine)
- 1 teaspoon real cinnamon — not the sad imitation stuff
- Few drops vanilla extract (can’t hurt; my friend Beth uses maple extract sometimes and insists it’s even better)
- Pinch of salt (I sometimes forget this step, but salt does a sneaky good job)
- Handful of ice cubes (more if you’re using fresh banana)
- Optional: 1 tablespoon rolled oats (if you want it thicker)
- Optional: dollop of Greek yogurt for the creamy crowd
Mixing It Up: Let’s Make This Thing
- Toss your banana, milk, protein powder, nut butter, cinnamon, vanilla, salt and ice into the blender. (If you’re me, this is where you double-check you’ve actually put the blender lid on. Trust me, there’s a story there.)
- Blend on high until it’s totally smooth and creamy. Sometimes it looks like a muddy puddle at first—don’t panic, it sorts itself out.
- Sneak a taste (spoon, finger, whatever’s close). Too thick? Add more milk. Too thin? A spoonful of oats will do the trick. Or just call it “drinkable” and move on—nobody’s judging.
- Pour into a tall, cold glass. Sprinkle a dash more cinnamon on top if you’re feeling fancy. Or not. I won’t tell.
Extra Notes and Real-Life Discoveries
- Once I tried it with chocolate protein powder, thinking I was being clever. Um, let’s just say I don’t recommend.
- If you don’t like banana (WHAAAT?), you can sub half an avocado for creaminess. It won’t taste like banana bread, but hey, still delicious.
- Greek yogurt thickens it like nobody’s business, but you probably won’t need a whole cup. Actually, add less than you think unless you’re aiming for pudding.
Tried-And-Tested Variations
- Sometimes I throw in a tablespoon of chia seeds for fiber. Makes it more filling, but the texture gets, um, interesting if you leave it too long.
- Been known to add a shot of espresso for a breakfast-dessert hybrid. Warning: may cause sudden productivity. Or giggles.
- Tried using coconut milk once. It tasted okay, but not really “cinnamon roll” — more “holiday in a glass”
What About Equipment?
Look, a blender’s what you want (I use a battered old Ninja, nothing fancy). If all you have is a stick blender, just blend it in a deep jug; works fine! I tried shaking it all in a mason jar once; let’s just say it wasn’t my best idea. Actually, that’s how the kitchen ceiling got polka dots.
How To Store It (But Who Has Leftovers?)
This’ll keep in the fridge for a day if you seal it up (I use a glass jar, but any old cup with a plate on top is fine—mum’s method). It does get thicker and sometimes separates a bit, but a quick stir revives it. Though honestly, it rarely survives past breakfast in my house! I do think the spice and vanilla deepen if it sits overnight, sort of like soup does. Maybe that’s just me?
How I Like Serving It Up
Most days I pour it in a tall tumbler and dust a bit more cinnamon over top (looks posh, plus the hit of spice is just right). My sister dunks oat biscuits in hers and claims it’s “practically brunch.” If you’re feeling wild, swirl some Greek yogurt in and top with a sprinkle of homemade granola. Just don’t trust me to serve this elegantly—last time, I had a cinnamon mustache.
Pro Tips I Learned (Sometimes the Hard Way!)
- Don’t rush the blending. I once under-blended it and got a sad chunk of banana through a straw. It’s… not pleasant.
- If you use a small banana, add a bit more ice or some oats for thickness, or wait, maybe just accept it as a “drink” and move on.
- Wash the blender right away. Old smoothie is like cement; I learned this after leaving mine “to soak” for, um, days.
Your Questions, Answered (Because Real People Ask!)
- Can I make this without protein powder?
- Yep! Just add an extra scoop of Greek yogurt or cottage cheese for creaminess and protein. Or don’t. It’s your smoothie!
- My blender’s tiny, can I halve the recipe?
- Absolutely, I do it all the time when I’m just making a smaller amount (or testing weird ideas). Or batch blend and stash it.
- How sweet is this?
- With a ripe banana and vanilla protein, it’s naturally sweet. If it’s not sweet enough, a splash of maple syrup is magic. Or honey. Or, you know, just grin and bear it.
- Can I prep ingredients ahead?
- Oh, for sure. I sometimes bag up everything except the milk and stick it in the freezer. Makes mornings way lazier (best kind).
I probably forgot something (I usually do). If you genuinely love breakfast that masquerades as dessert, give this a whirl. And if the cinnamon mustache shows up, just call it a new trend—I’m definitely a trendsetter, right?
Ingredients
- 1 1/2 cups unsweetened almond milk
- 1 scoop vanilla protein powder
- 1/2 frozen banana
- 1 tablespoon almond butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon rolled oats
- 1-2 teaspoons maple syrup (optional, to taste)
- 1 cup ice cubes
Instructions
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1Add the almond milk, vanilla protein powder, frozen banana, almond butter, and ground cinnamon to a blender.
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2Add vanilla extract, rolled oats, and maple syrup if desired for extra sweetness.
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3Add ice cubes to the blender.
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4Blend on high speed until smooth and creamy, scraping down the sides as needed.
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5Pour into two glasses, sprinkle with extra cinnamon if desired, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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