• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a separate large bowl, briefly cream together the softened butter, granulated sugar, and brown sugar just until combined. Do not whip excess air into the mixture.
• Mix in the vanilla extract and egg until fully incorporated, being careful not to overbeat the dough.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Fold in the chocolate chips until evenly distributed throughout the dough.
• Cover and chill the dough for at least 30–60 minutes.
• Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 2 to 3 Tablespoons of dough for medium size cookies. Roll into a ball and repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
• Bake for 9–10 minutes, or until the edges are set and just barely golden.
• Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 450°F.
• In a small bowl, combine the yeast with a pinch of sugar and warm water. Let sit for 5–10 minutes, until the mixture becomes foamy.
• In a large mixing bowl, whisk together the flour and salt. Pour in the bloomed yeast mixture and olive oil.
• Mix and knead by hand for about 1–2 minutes, until a soft dough forms.
• Lightly coat the dough with olive oil, cover the bowl tightly with plastic wrap, and allow it to rise at room temperature for 30–60 minutes, or until slightly puffy.
• For best flavor and texture, refrigerate the covered dough overnight. Remove from the refrigerator 30 minutes before shaping.
• Generously oil a rimmed baking sheet. Using your hands, stretch the dough to fit the pan by pressing the dough outwards from the center.
• Parbake the crust for 8 minutes at 450°F.
• Remove from the oven, add sauce, cheese, and toppings.
• Return to the oven and bake for an additional 12–15 minutes, or until the crust is golden and toppings (like pepperoni) are crisp.
• Slice and serve warm.

Preheat and Prepare the Pan

• Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with cooking spray or butter, then dust lightly with flour or line with parchment for easy removal.

Mix the Brownie Batter

• In a medium bowl, whisk together the melted butter and cocoa powder until smooth and glossy. Add the sugar and whisk until combined.Beat in the eggs and vanilla extract.Gently stir in the flour until no dry streaks remain , being careful to not overmix.If using pecans, fold them in last.

Bake

• Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

Make the Chocolate Icing

• After the brow, prepare the icing. In a clean bowl, whisk together the powdered sugar and cocoa powder. Stir in the melted butter and 2 tablespoons of milk, adding more milk as needed until the icing is smooth and spreadable.

Frost the Brownies

• Let the brownies cool in the pan for about 10-20 minutes before adding the icing. the brownies should still be slightly warm. Spread the icing evenly over the top; it will melt slightly and create a glossy, melt-in-your-mouth layer as it sets.Cool completely before slicing.

Prep

• Preheat oven to 360°F and line two baking sheets with parchment paper. Set aside.
• Combine the flour, baking soda, and salt in a medium bowl. Set aside.

Mix the Cookie Dough

• In the bowl of an electric mixer fitted with the paddle attachment (you can also use a large bowl and a spatula), add the peanut butter, butter, brown sugar, and granulated sugar. On medium speed, beat for 1-2 minutes or until smooth.
• Add in the egg and vanilla, scraping the sides of the bowl so that everything is well incorporated.
• Add the dry ingredients and mix until just combined, careful to not overmix.

To Bake

• Scoop the dough with a cookie scoop or your hands to form 1.5 tablespoon-sized balls, and arrange them on the baking sheets about two inches apart.
• Bake the cookies for 10-12 minutes or until the edges look set and slightly browned.
• Let the cookies cool on the baking sheets for five minutes, then serve.

Make the Tangzhong (Flour-Milk Paste)

• In a small saucepan, whisk together the flour and milk until smooth.
• Cook over medium heat, whisking constantly, until thickened to a pudding-like paste, about 3–4 minutes.
• Remove from heat and cool to room temperature before using.

Mix the Dough

• In the bowl of a stand mixer fitted with a dough hook (or paddle attachment), combine warm milk and yeast. Let sit 5 minutes, until foamy.
• Add bread flour, sugar, salt, cooled tangzhong, eggs, and half of the butter. Mix on low speed until a shaggy dough forms.
• On medium-low speed, knead for 8–10 minutes, until the dough becomes smooth and elastic. If the dough smears heavily along the sides of the bowl or heacily sticks to your finger, add flour 1 tablespoon at a time, up to 3 tablespoons total.
• Gradually add the rest of the butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until the dough forms a soft, elastic ball. A slight tackiness is normal.
• The dough should be soft and slightly tacky, but not sticky or batter-like.

First Rise

• Transfer the dough to a large, lightly greased bowl. Turn the dough to coat all sides.
• Cover with a damp towel or plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.

Shape the Rolls

• Generously dust flour over a clean work surface and place the dough. Using a lightly floured rolling pin, roll the dough into a 16×20-inch rectangle, about 1/4-inch thick. It's important to roll the dough thin and even. If the dough is too thick, the rolls with require a longer bake time.
• If the dough begins shrinking back as you roll it, cover it lightly and let it rest for 10 minutes. This allows the gluten to relax, making it much easier to roll out.

Make the Cinnamon Filling

• In a medium bowl, combine the butter, brown sugar, cinnamon, and salt. Stir until evenly blended. Spread the filling evenly over the dough, leaving a ½-inch border along the long edge that's furthest away from you.
• Starting with the long edge closest to you, roll the dough into a log. Roll firmly but gently to prevent squeezing out the filling.

  Using a sharp knife, cut into 12 equal pieces, about 1 1/4 inches wide each.

Refridgerate Overnight

• Arrange the rolls in a greased 9×13-inch pan, leaving slight space between each. Cover tightly with plastic wrap or foil and refrigerate overnight, 8–16 hours. 

Second Rise

• The following day, remove rolls from the refrigerator and allow to rise until puffy and doubled in volume, about 1 ½ – 2 hours.
• Preheat the oven to 350°F.

Cream Pour & Bake

• Just before baking, pour the heavy cream evenly over the tops and in between the rolls. This helps to create ultra-soft centers.
• Bake for 25–30 minutes, until golden brown and the center of one roll reaches 190°F on an instant-read thermometer. The middle should feel set and spring back lightly when gently pressed. If the tops brown too quickly before the center is done, loosely tent the pan with foil for the final minutes of baking.

Make the Icing

• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat butter until smooth. Gradually add the powdered sugar, then mix in the vanilla, salt, and milk until the icing reaches a soft, spreadable consistency. Spread over warm rolls before serving.
• Cover leftover rolls tightly. Store at room temperature for up to 2 days, or refrigerate for up to 5 days.