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Greek Yogurt Cinnamon Roll Protein Pudding - Creamy, Cozy, and High-Protein

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup plain nonfat or 2% Greek yogurt (thicker brands work best)
  • 1 scoop vanilla whey or plant-based protein powder (about 25–30 g)
  • 2–3 tablespoons milk (dairy or unsweetened almond/oat; adjust for thickness)
  • 1–1½ tablespoons maple syrup or honey (or your preferred sweetener to taste)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of fine salt (enhances flavor)
  • Optional “icing” swirl: 1 tablespoon whipped cream cheese or Greek yogurt mixed with 1 teaspoon maple syrup and a drop of vanilla
  • Optional toppings: chopped pecans or walnuts, a dusting of extra cinnamon, a drizzle of maple syrup, or a few raisins

Method
 

  1. Start with a sturdy base: Add the Greek yogurt to a mixing bowl. Thicker yogurt gives a richer, more pudding-like texture.
  2. Whisk in dry ingredients: Sprinkle in the protein powder, cinnamon, and a pinch of salt. Stir gently to combine so you don’t puff powder all over your counter.
  3. Add flavor and sweetness: Pour in the vanilla and your sweetener of choice. Start on the lower end; you can always add more to taste.
  4. Adjust the consistency: Add milk a little at a time, whisking until smooth and creamy. You’re aiming for thick pudding—soft peaks that hold on a spoon.
  5. Taste and tweak: If it’s too tangy, add a touch more sweetener. Want more warmth? Add another pinch of cinnamon.
  6. Chill for best texture: Cover and refrigerate for 15–30 minutes. This lets the protein powder hydrate and the flavors meld.
  7. Optional “icing” finish: In a small cup, stir cream cheese (or extra yogurt) with maple syrup and a drop of vanilla. Swirl over the top for a cinnamon-roll-like finish.
  8. Top and serve: Add chopped nuts, a dusting of cinnamon, or a light drizzle of maple syrup. Spoon and enjoy.