When someone requests a brunch, it is always a challenge to balance the sweet and the savory, so I make sure I have plenty of both. For example, the humble cinnamon roll. I always divide the dough in half. One batch becomes traditional cinnamon rolls. The other batch gets sprinkled with grated cheese, diced ham (or ripped prosciutto) and some fresh rosemary. They bake in the same oven, and I've got something to please everyone.