Cinnamon Roll Chia Pudding – Cozy Flavor, Simple Prep

If you love the warmth of a cinnamon roll but want something light and nourishing, this Cinnamon Roll Chia Pudding hits the spot. It’s creamy, spiced, and just sweet enough to feel like a treat. Plus, it takes minutes to mix and lets the fridge do the work.

Make it at night, and you’ll wake up to a chilled, cinnamon-swirled breakfast. It’s also perfect for snack time or a healthier dessert when cravings strike.

What Makes This Special

This recipe brings all the cozy notes of a classic cinnamon roll—cinnamon, vanilla, and a hint of brown sugar—without the heavy dough. Chia seeds create a pudding-like texture while packing in fiber, omega-3s, and protein.

The “icing” drizzle made with yogurt ties everything together and adds that authentic cinnamon roll vibe. It’s easy to customize, dairy-free friendly, and ideal for meal prep. You get comfort food satisfaction with simple, clean ingredients.

Ingredients

Chia Pudding Base:

1/4 cup chia seeds
1 cup milk of choice (almond, oat, dairy, or coconut)
1–2 tablespoons maple syrup or honey, to taste
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of fine sea salt

Cinnamon “Swirl” Layer:

1 tablespoon almond butter or cashew butter (optional for richness)
1 teaspoon cinnamon
1–2 teaspoons maple syrup
1 teaspoon melted coconut oil or butter (optional for a “buttery” note)

“Icing” Drizzle:

2 tablespoons Greek yogurt (or coconut yogurt)
1 teaspoon maple syrup
Few drops vanilla extract
Splash of milk to thin, if needed

Optional Toppings: A dusting of cinnamon, chopped pecans or walnuts, raisins, banana slices, or a sprinkle of granola

How to Make It

Mix the base. In a jar or bowl, whisk the milk, maple syrup, vanilla, cinnamon, and salt.
Sprinkle in chia seeds and whisk for 20–30 seconds to prevent clumps.
Let it sit, then whisk again. After 10 minutes, whisk again to evenly distribute seeds. This step keeps the texture smooth and pudding-like.
Chill until set. Cover and refrigerate for at least 2 hours, ideally overnight, until thick and creamy. It should be spoonable, not runny.
Make the cinnamon swirl. In a small bowl, stir together almond butter, cinnamon, maple syrup, and coconut oil or butter (if using).
It should be smooth and drizzly. Add a splash of warm water if it’s too thick.
Stir the “icing.” Mix yogurt, maple syrup, and vanilla. Thin with a splash of milk to make it drizzle-friendly.
Assemble. Spoon the chia pudding into a serving glass.
Add a layer of the cinnamon swirl in the middle, then more pudding on top. Finish with the remaining swirl and a generous “icing” drizzle.
Top and enjoy. Add nuts, a dusting of cinnamon, or fresh fruit. Serve chilled.

Keeping It Fresh

Chia pudding keeps well for several days in the fridge.

Store it in airtight jars and wait to add toppings until right before serving so they stay crunchy. The base stays fresh for 4–5 days, while the yogurt drizzle is best used within 3 days. If the pudding thickens too much over time, loosen it with a splash of milk and stir well.

Health Benefits

Chia seeds are tiny powerhouses.

They’re rich in fiber, which helps you feel full and supports digestion. They also contain omega-3 fatty acids, which are linked to heart and brain health. The combination of protein, healthy fats, and fiber makes this a steady-energy breakfast with no sugar crash.

Using yogurt adds extra protein and probiotics. Choose a low-sugar sweetener and you’ll keep the overall sugar content moderate while still getting dessert-like flavor.

Common Mistakes to Avoid

Not whisking enough. Dumping chia seeds into liquid and walking away leads to clumps. Whisk well at the start and again after 10 minutes.
Wrong liquid ratio. Too many chia seeds make it paste-like; too little makes it soupy.
A solid baseline is 1/4 cup chia to 1 cup milk.
Skipping the salt. A tiny pinch brings out the cinnamon and vanilla, making the flavors pop.
Adding toppings too early. Nuts and granola get soggy overnight. Add them right before serving.
Over-sweetening. The cinnamon swirl and icing add sweetness. Start light and adjust.
Not letting it set long enough. Chia seeds need time to absorb liquid.
Give it at least 2 hours, preferably overnight.

Recipe Variations

Protein Boost: Whisk in a scoop of vanilla protein powder with the milk. Add extra milk if it thickens too much.
Dairy-Free: Use almond, oat, or coconut milk and coconut yogurt for the drizzle.
Apple Cinnamon Roll: Layer in warm sautéed apples (apples + cinnamon + a touch of maple) for a cozy twist.
Pecan Sticky Bun: Add chopped toasted pecans and a teaspoon of molasses to the swirl for deeper caramel notes.
Caramel Date Swirl: Blend soaked dates with a splash of milk, cinnamon, and vanilla; use as the swirl instead of nut butter.
Mocha Cinnamon: Stir 1 teaspoon instant espresso into the base for a subtle coffee kick.
High-Fiber Blend: Replace 1 tablespoon of chia with ground flax for a slightly earthier, spoonable texture.

FAQ

Can I use ground chia seeds?

Yes. Ground chia makes a smoother, more pudding-like texture.

Start with the same ratio, but you may need a bit more liquid since ground seeds absorb faster.

What’s the best milk to use?

Any works. Almond and oat milk keep it light, coconut milk makes it extra creamy, and dairy milk adds protein. Choose unsweetened milk to better control sweetness.

How do I fix pudding that’s too thick?

Stir in a splash or two of milk until it loosens.

Mix well to break up any dense spots and let it rest for 5 minutes to even out.

How do I fix pudding that’s too thin?

Add 1–2 teaspoons more chia, stir well, and chill another 20–30 minutes. The seeds will continue to absorb liquid.

Can I make it ahead?

Absolutely. It’s ideal for meal prep.

Make a batch Sunday night and portion into jars for grab-and-go breakfasts all week.

Is it suitable for kids?

Generally, yes. Keep sweetness modest and skip nuts if there are allergies. Kids often love the creamy texture and cinnamon flavor.

Can I warm it up?

Yes, gently.

Warm it on the stovetop or microwave in short bursts, stirring between each. The texture will loosen, so add a little milk as needed.

Do I need the coconut oil or butter in the swirl?

No, but it adds a subtle “buttery” note that mimics cinnamon rolls. If you prefer a lighter version, leave it out.

What’s the best sweetener?

Maple syrup pairs beautifully with cinnamon and vanilla.

Honey works too, and date syrup gives a deeper caramel flavor.

How long does it last in the fridge?

The base stays good for 4–5 days. The yogurt drizzle is best within 3 days. Store both in airtight containers.

Wrapping Up

Cinnamon Roll Chia Pudding brings comfort-food flavor to a simple, nourishing recipe.

It’s quick to mix, easy to customize, and perfect for make-ahead mornings. With a creamy base, a cinnamon swirl, and a sweet vanilla “icing,” it tastes like dessert without the fuss. Keep it in your weekly rotation for a cozy breakfast or a feel-good snack any time.