Yesterday I attempted my first batch of cinnamon rolls.

They came out fabulously. I used the Pioneer Woman’s recipe. It was simple and foolproof. And left me licking the pan. That says a lot for someone who doesn’t love cinnamon rolls.

We are not huge maple fans, so I had planned on making a simple powdered-sugar glaze first thing Christmas morning. And when morning came, I reached for the milk hidden in the back of the fridge. Luckily I spied the heavy cream and grabbed that instead. Best decision I’ve made in 2010.

I had no intentions of sharing the recipe or photos, but then it was just so delicious that I couldn’t help myself. I grabbed the camera before digging in face first.

Vanilla Cream Glaze

for one pan of cinnamon rolls

1 heaping cup of powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup heavy cream

2 1/2 tablespoons milk

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.

Pour over hot cinnamon rolls. Devour. Buy new (bigger) pants.

If you do one thing before 2010 ends, make this glaze. You can even eat it with a spoon. I won’t judge.