Hedy Goldsmith's classic cinnamon buns are loaded with hazelnuts and savory bacon. Finish the buns with a sweet vanilla-bourbon glaze and enjoy them warm from the oven. You can even use leftover buns to make bread pudding.

Prepare a soft dough to use as the base for your cinnamon buns. Once formed, turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl, cover with plastic wrap and set aside until doubled in size. This may take 2 to 2 1/2 hours at room temperature.

Cut the bacon into 1/4-inch pieces and cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat. Finely chop the bacon in a food processor, then place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside.

Once the dough has doubled in size, dump it onto a floured work surface. Roll it out to an 18-by-20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns, then brush beaten egg over the border.