With a filling of toasted pecans, cinnamon, and brown sugar, these cinnamon rolls are one of the most sought-after bites in Kansas City, where Megan Garrelts serves them at her restaurant, Rye.

Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom's love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Don't worry if the caramel doesn't look smooth when you pour it into the pan—it will transform into smooth silkiness as it bakes.

A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.

A fragrant, moist loaf infused with the distinctive flavors of Earl Grey tea, complemented by hints of citrus and a delicate sweetness. Perfect for afternoon tea or as a light, aromatic snack.

Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast.

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—so you want to ensure that there’s chocolate in every bite. To do so, space the batons side by side with a layer of dough in between. Tuck the dough seam under the batons to prevent unfolding during baking. The end result should resemble binoculars.

Airy and eggy, with salty and crunchy bites from bacon, Gail Simmons' popovers reflect her Canadian influence with maple syrup in the batter and brushed on top.

This beautifully basic omelet is the sleeper hit of chef Michael Tusk’s French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.