comfort food

don't get me wrong, but sometimes i don't want advice. sometimes i don't want to hear what you think i should do about my problems. i don't need your solutions. i don't want to know how you handled a similar problem. sometimes what you're saying to me is coming in one ear and going out the other.

can you just listen to me instead? can you just say "i'm sorry you're going through x, y, and z" and give me a hug and let me cry? or better yet, can you just sit me down and give me one of these cinnamon rolls and a glass of milk? because honestly, this warm, sweet, cinnamon-y piece of bread is more comforting.

cinnamon rolls

ingredients

dough:
3/4 cup of milk
1/4 cup of softened butter
3 1/4 cups of all purpose flour
1 envelope of instant yeast
1/4 cup of white sugar
1/2 teaspoon of salt
1/4 cup of water
1 egg

filling:
1 cup of packed brown sugar
1 tablespoon of cinnamon
1/2 cup of softened butter
1/2 cup of walnuts or pecans (roughly chopped)

icing:
1 1/2 cups of powered sugar
1/2 cup of softened butter
2 oz. of softened cream cheese
1/2 teaspoon of vanilla
1/8 teaspoon of salt
1/4 cup of milk

how to:

preheat to 375.
heat milk until it bubbles, then remove from heat. add butter until melted and let the milk/butter mixture cool until lukewarm (see notes about temperature of the milk).
in a large mixing bowl, combine 2 1/4 cups of flour, yeast, sugar, and salt; mix well.
add water, egg, and milk/butter mixture to the dry ingredients; beat well.
add remaining flour, 1/2 cup at a time, stirring well after each addition.
when the dough is just coming together, turn it out onto a lightly floured surface and knead until smooth (about 5 minutes).
cover the dough with a damp cloth and let rest for 10 minutes. (see notes about dough resting/rising).
while the dough rests, prepare the filling by combining the brown sugar, cinnamon, and softened butter.
once the dough has rested, roll it out into a 12"x9" rectangle and spread it with the filling and sprinkle with the walnuts/pecans.
roll the dough and pinch seams so that the filling stays inside the dough.
cut into 12 equal rolls and place cut side up in a greased 13"x9" baking pan.
cover the pan and let rise until doubled in size (about 30 minutes), then bake for 30-35 minutes.
while the rolls are baking, prepare the icing by beating together the butter and cream cheese until softened.  add the powered sugar a 1/2 cup at a time until you get the right sweetness.  add the milk a tablespoon at a time until the icing is "drizzle-able."  add vanilla and salt, then drizzle over the rolls while they're still warm. 

notes:
yeast is very picky. it needs the right temperature and humidity to help the dough rise properly. some tips:
1. the liquid you add the the yeast to activate it needs to be at the right temperature: 110-115 F. use a food thermometer if you have one.
2. many recipes call for "two rises." for the first rise, put a little oil in your bowl and coat the sides. add the dough and coat lightly with the oil.  this will prevent a dry crust from forming which will prevent the dough from rising properly.
3. dough needs to be in a warm, slightly humid place to rise properly.  try turning on your oven on its lowest setting for about 2 minutes. turn off the heat and place the dough on the top rack and a pan of boiling water on the bottom rack and close the oven door. it should create an ideal environment for your dough to rise.

give me the cinnamon roll today, and i'll take the advice tomorrow. thanks.