These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast.
This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.
These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.
Here’s Why You’ll Love These Easy Cinnamon Rolls
- All the deliciousness of traditional homemade cinnamon rolls, but in half the time
- Soft and fluffy
- Gooey cinnamon sugar swirl
- Only 1 rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe
Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change.
Here’s what some readers are saying about this recipe:
Reader Kristine says: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen.★★★★★“
Reader Lana says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy!★★★★★“
Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only 1 Rise!
Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.
Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, they’re every bit as delicious. Bakery-style perfection for beginners!
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for yeast beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.
Key Ingredients to Use for the Dough
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
These Step-by-Step Photos Will Help
The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!
Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right).
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
3 Ingredient Filling
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to soften butter quickly.
- Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
- Cinnamon: You can’t have cinnamon rolls without it!
Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.
Many readers have asked about using different fillings. Try using this raspberry cake filling instead – it’s delicious!
Roll up the dough and then use your sharpest knife to cut into 10-12 rolls.
Why Are My Cinnamon Rolls Not Fluffy?
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
Here are the rolls before and after rising. This is the only rise! They’re ready to bake after they have nearly doubled in size.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.
You Have Options for the Icing
It takes a couple quick minutes to mix a bowl of cream cheese icing together and for that, you need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla (or even coffee) icing like we use on coffee cake. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.
Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:
These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe that doesn’t require 4+ hours, this is the winner.
Success Tips for Making the Best Cinnamon Rolls
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
- Use your sharpest knife to cut the rolls, so they don’t squish down.
- Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
Easy Cinnamon Rolls (from scratch)
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (45g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (45g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (30g) butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
- Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.
- Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
- Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Keywords: easy cinnamon rolls from scratch
OMG! I make cinnamon rolls every Christmas. These were to die for! I never make the same recipe every year because I could never the perfect one. These are PERFECT! This is now my go-to for cinnamon rolls! So delicious!
★★★★★
If I wanted to make this in a 9×11 for a large holiday gathering, would you suggest doubling the recipe, or would I need to make the dough in two separate batches? I’m trying to figure out how to make enough for 15-20 people.
Hi Andi, You can double the recipe, but we always find that the taste and texture are better when making two separate batches. The rise time as well as the bake time would be longer if doubling (same oven temperature) but we’re unsure of the exact times needed. You may also be interested in these overnight cinnamon rolls, which are made in a 9×13 pan.
I have very little baking experience and yeast has typically not been easy for me to work with. So I saw this easy recipe and thought I would give it a shot. Everything was going great until it was time to roll the dough out. I barely made a 4 x 10 inch rectangle. What am I doing wrong?
★★★★
Hi Tessa, it sounds like your dough may have been over kneaded which is making it a bit tough to roll out. When the dough is tricky to roll out, you can take a quick break, cover the dough with a clean kitchen towel for a few minutes, and then return to rolling. The short break will help the gluten to rest and the dough should be easier to roll out. Should you decide to try more yeast recipes in the future, our Baking with Yeast Guide will be a helpful resource to have on hand!
These were so easy and turned out great. Added raisins cause I like the t hat way! Yeast has to new I am guessing that is the issue with most not rising . Dough was dryer than I wanted so I added a little more milk. Worked out great
★★★★★
Any reasons why my dough was too sticky? I added extra flour and it still was sticky, rolling it was a little bit of hassle and when I cut the pieces they weren’t that sturdy. Any tips please! I will bake them later today but wondering about the dough issue, it was my first time ever doing anything like this 🙂
Hi Elizabeth, is it particularly humid where you live? Many different factors can go into the consistency of dough, down to the weather, temperature, humidity, etc. It’s certainly okay to add a bit more flour as needed to help the dough come together. Do so a tablespoon at a time, so as not to dry out the dough with too much flour. You may find this Baking with Yeast Guide helpful for troubleshooting, too. Hope you enjoy the cinnamon rolls!
Thank you so much for the quick reply. And yes, it can be humid here. I will keep that in mind in the future!
Hi, going to try this recipe but I only have active dry yeast. In the notes regarding this difference, there wasn’t a recommended rise time when using active dry as a substitute for instant.
Question is, will the height in the pan be a good enough indication, or should I go a recommended amount of time/how long?
Thanks, keep up the great work.
Hi Alexander! The height in the pan will be the best indication. The rise time will be slightly longer. Enjoy!
Hi! I am planning to make these for Christmas morning but I won’t have time to proof/bake them the morning of. Would I be able to bake the night before and put in the oven at a low temp to warm the next morning? If so what temperature/amount of time for reheating? Thank you!
Hi Kristin, you can heat them up anywhere between 300-350 until warmed to your liking. Enjoy!
Thank you so much!
Yet to try this, but would I be able to substitute the cinnamon filling with fillings from other rolls on here (ex: using the filling for the apple cinnamon rolls instead) or would that cause issues?
Thanks in advance!
Hi Mel, that should work just fine — enjoy!
I haven’t tried this yet, so not rating at the moment, but wondering if the recipe can be doubled easily or if that would cause problems with the dough? Thanks!
Hi Nicole! It’s best to make two batches instead of doubling.
These are so good and easy to make! Really took advantage of the ooey, gooey and sweet goodness before my husband and I resume our low-carb lifestyle after the holidays. Ha! Out of curiosity, how many carbs are in each roll? Thank you!
★★★★★
Hi Lisa! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Very good! I combined the butter, cinnamon, and sugar and then spread it on the rolls, which saved some time!
★★★★★
My rolls never did rise. I’m not sure what I did wrong. Maybe my butter and milk was too cold. I really want these to work. I’m going to try again.
Hi Kim! Our baking with yeast guide is a great place to help troubleshoot. Thank you for giving these rolls a try!
Hi there
Can you use bread flour vs the all purpose?
Hi Pam, bread flour is great in most cinnamon roll recipes, including this one. You can use it, same amount.
Followed this recipe to the letter. The dough came out sssoooooo dry. Dry AF. Also bland. Im giving it three stars because I liked the filling and cream cheese frosting. I wont make this again.
Anon in Cali
★★★
I’ve made this twice before and loved it! I’ve never frozen them but I’m going to have to this time. I’m going to fully bake them and then freeze. How do you recommend reheating the fully baked frozen rolls if I want to keep them in the baking dish?
Hi Megan, you can heat them up anywhere between 300-350 until warmed to your liking. So glad these are a favorite!
Potentially silly question from someone who doesn’t bake often…. Do I use salted butter in the icing since it doesn’t explicitly state unsalted, like the others?
Thanks 🙂
Hi JK, you can use either in the icing! Enjoy!
I am wondering if I should use bread flour for this recipe or if since it is a 1 rise recipe it is better to use all purpose? Thank you!
Either works! I like making cinnamon rolls with bread flour if I have some on hand. It helps create a chewier texture.
In order to serve these for Christmas Day brunch (around 11:00am), I was planning on making these cinnamon rolls the day before on Christmas Eve morning, since I won’t be able to make them that night. Are they safe to cover and refrigerate for 24 hours before I remove the pan from the refrigerator Christmas morning and allow to rise in a warm environment for 1 hour and then bake them?
Hi Tina, that should be fine. For best taste and texture, we don’t recommend more than 1 day/night in advance.
Thank you Michelle!! 🙂
Does this recipe double well?? I’d also like a little bit larger roll, but I like raising only once.
Don’t want much do I???
Hi Elaine! We always recommend making separate batches instead of doubling.
So I made these this morning for the first time, as I wanted to make sure I could actually do it before all of our kids come for Christmas Eve. They weren’t the best, because I didn’t get the rise I was hoping for. I will definitely use the platinum yeast next time. But here’s my question…I’m afraid if I prepare them the night before and then put them right in the fridge after Step 4, do you really think I’ll get the rise I’m looking for the next morning? I don’t want to take a gamble, if people don’t think it’ll work?
Hi Lara, you should! Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
I made cinnamon rolls for the first time ever, using this recipe, and they came out great! I went extra-decadent by adding mini chocolate chips to half the roll just to see how that might work (because cinnamon + chocolate = yum); very dessert-worthy with this addition. For someone with baking experience but not much with yeast doughs, I found this recipe to be right at my level.
Would these be okay made the day before and gifted for teachers the following day or would they not keep well overnight?
Hi Sarah, these keep well covered, overnight at room temperature. We hope the teachers enjoy them!
Hi! We made these and wrapped them to refrigerate them overnight but we forgot to put them in the fridge ♀️ Would they still be safe to bake and eat if they were left on the counter overnight?
Thanks!
Hi Marley, We are sorry we are just getting to your question! How did your rolls turn out? If you left the shaped dough on the counter overnight, you may have found that they were over-proofed in the morning. This isn’t unsafe, but over-proofed dough can collapse when baked.
This was a great recipe! My daughter is dairy free so I substituted the milk for almond milk, and the butter for vegan margarine.
It still turned out fantastic! I will be using this again. Nice and quick and easy. Thank you for sharing.
★★★★★
TO FREEZE: I’d reccomend cooking them the whole way through, then freezing. Cooking them for 10 minutes and freezing left them flat and lacking doughiness.
Otherwise, love this recipe!
★★★★★
Do you think this recipe would still work if I omitted the egg?
We don’t recommend omitting the egg.
For my first attempt at this recipe, I am very pleased. Will definitely make again.
Question: Can iced rolls be reheated? If so, how?
Thanks much.
★★★★★
Hi Stephanie! Reheating cinnamon rolls in the microwave works just fine. Enjoy!
I love all of Sally’s recipes! question: can these stay in the fridge for two nights or just one??
★★★★★
Hi Samantha, They should rise in the refrigerator for 10-12 hours max. Enjoy!
I Loved this recipe soo much it was so easy to follow.
Would love to know if you have a substitute recipe for the cheese filling if I want to make this for someone who is diary free. Thank you so much.
★★★★★
Hi Ruth, we’re so glad you enjoyed these! Vanilla icing is a wonderful alternative. You can use a dairy-free milk instead of the whole milk/heavy cream as called for.
This recipe for me was a complete fail. My dough did not even rise and its very dense and heavy. It didn’t even cook properly in the oven, yet i had followed every instruction.
★
Must have been the yeast. I’ve used the recipe many times and it turns out great. Over-kneading may also be the issue. Try again. Mine didn’t turn out so great the first time. The only problem I’ve ever had with this recipe is that I have to double the filling. Even in the photo provided with the dough rolled out and the filling on top, there’s no way that’s just 1 teaspoon of cinnamon. No worries though.
★★★★★
The filling calls for 1 tablespoon, not 1 teaspoon. That would explain why you initially had issues with the filling.
Hi. I think you put yeast in too hot milk. I did that the first round and it was as you described. Second batch was success (i put yeast in warm not hot milk).
Hi! I’ve made these and your singular large cinnamon rolls countless of times! I was wondering though, how potentially unbaked rolls would last in the fridge for a few hours? I am making them for a birthday today but would love to have them fresh out the oven to serve but I will not have time to start from scratch once we return from the birthday dinner. I know you have mentioned freezing works, but would they hold up okay in the fridge for about 5 hours? And would you recommend a partial bake like the freeze instructions or no-bake?
Hi Tala, after step 4, you can cover the shaped rolls and leave them in the refrigerator overnight (or in your case, a few hours until you are ready to bake). When you return, remove the rolls from the refrigerator and allow them to rise in a warm environment for about an hour. Then you can proceed with baking.
I’d love to make these rolls ahead and freeze so I’m relatively free on Christmas morning. Should I freeze them BEFORE frosting and frost after I finish baking them? I think the frosting would melt into rolls if I’d frost before freezing.
Thanks for helping!
Hi Leah, yes, we’d recommend freezing without the frosting and then frosting when you’re ready to serve. Hope they’re a hit!
Good morning!
I hope you guys are able to answer back in a bit …
I’m baking these cinnamon rolls again(have used this recipe 4x LOVE it!
Question: I’d like to keep w/the cream cheese frosting,but would like to add orange zest & a little juice from fresh oranges I just picked…
Do you think that would work? If so, how much orange zest & juice?
Thank you
Thank you!
Love your website!!
Lisa
★★★★★
Hi Lisa, we’d start with about a teaspoon of each (juice and zest) and then adjust more for your liking. You may need to tinker with the amount of confectioners’ sugar since you’re adding a bit of liquid. Enjoy!
Hi Lexi!!!
Thank you sooooo much for responding so quickly!!! You guys are awesome and always have time to answer all our questions & provide feedback!
I don’t know how you all do it, but I’m grateful you can….also, it’s pure joy using the recipes from this site as the instructions are so thorough!
Thanks again!
★★★★★
I’m trying these. I just printed the recipe. Thank you