Cinnamon buns. The very words are enough to set the senses aflame, conjuring images of sweet swirls, heady spices, and the comforting warmth of a homey kitchen. But how about Cinnamon Snails? Known as 'Kanelbullar' (cinnamon buns) in Sweden but 'Kanelsnegle' (Cinnamon snails) in my native Denmark, these delightful pastries are a staple of Scandinavian home baking and a delightful indulgence. Today, I'll share with you a simple recipe that has been passed down through my family, tweaked with touches of love and care.

Ingredients:

• 1 cup of milk

• 2 tsp of dry yeast - or fresh if you have it on hand!

• 1/2 cup of sugar

• 4 cups of flour

• 1/2 tsp of salt

• 6 tbsp of butter

• 1 egg

• For the filling: 1/2 cup of butter, 1/2 cup of sugar, and generous spoonfuls of Winter Larder Forest Garden Harvest Organic Fair Trade Cinnamonum verum cinnamon from Mill and Mortar

• Pearl sugar for topping

Before we delve into the recipe, let's have a little chat about cinnamon. The term 'cinnamon', or 'kanel' as we say in the North, is derived from the Latin word 'canna' which means cane or reeds.. However, not all cinnamons are created equal. The cinnamon I highly recommend for these buns is the Cinnamonum verum from Mill and Mortar. It's organic, fair trade, and sourced from the Forest Garden Harvest of cinnamon farmer Ananda - making it not just good for your taste buds, but also for the world.

In the world of cinnamon, there's an incredible variety, each with its own unique profile, offering a delightful gamut of flavours. To the uninitiated, it may seem like a spice is just a spice, but cinnamon, in its myriad forms, is a true revelation. There are primarily two types of cinnamon - Cassia, and Ceylon. Cassia cinnamon, the one you're likely to find in most supermarkets, has a stronger, more pungent flavour. It’s what you’ll commonly find in American candies or desserts. On the other hand, Ceylon cinnamon, often referred to as 'true cinnamon', is more delicate, with a sophisticated, subtle sweetness and warm, aromatic notes. It's a more nuanced flavour that complements pastries without overpowering them.

Over the years, our family has taste-tested a variety of cinnamons, and we always come back to the fragrant Cinnamonum verum from Mill and Mortar. Its quality is unmatched, its taste, a gentle whisper of sweetness, and its aroma, simply delightful. It encapsulates the very essence of Scandinavian baking - comforting, simple, and yet, deeply satisfying. The difference it brings to our beloved Kanelboller is nothing short of a revelation. It's a celebration of the truest, most authentic flavours of the North, right here in our own cosy kitchen.

Now, on to the actual making of the buns!

1. Warm the milk until it's lukewarm, then add the yeast and let it sit for a few minutes.

2. In a large bowl, combine the flour, sugar, and salt. Cut the butter into small pieces and add it to the flour mixture. Then add the yeast-milk and egg, and knead until you have a smooth dough.

3. Let the dough rise in a warm place for about an hour, or until it has doubled in size.

4. Meanwhile, mix the butter, sugar, and cinnamon to create the filling. Roll out the dough into a rectangle and spread the filling evenly on top.

5. Roll up the dough lengthwise, cut into slices, and place them on a baking sheet.

6. Preheat the oven to 200°C (390°F) and let the buns rise for another 15 minutes.

7. Brush the buns with a beaten egg and sprinkle with pearl sugar, then bake for 15-20 minutes, or until golden brown.

Now, a word on rolling: Do let the little hands in your family help! In fact, cinnamon buns take on an extra layer of charm when they come out in various shapes and sizes - small, large, odd and funny. It's a joyful mess of remonce and dough, and the sight of children's happy faces more than makes up for the irregularity. Dust them with pearl sugar, and you have the perfect 'Kanelboller'.

A secret technique? - Alright, I'll let you in on a little secret about our Kanelboller. After all the fun of rolling, snacking on remonce, and uneven sizes - courtesy of little hands - we give them a quick spritz. With what, you ask? A simple sugar solution. Not only does it leave the buns with a bit of a gloss, but it also makes them sticky to the touch. It's a sweet, delightful mess that adds a bit of charm to each bun. We're all about those small, personal touches here. Try it, and let us know if your Kanelboller game has been forever changed

Baking cinnamon buns is more than just a culinary endeavour. It's an invitation to slow down, to create and share, to savour the warmth and coziness that comes from baking from scratch. And every time you pull a fresh batch from the oven, you're not just making pastries - you're weaving a tale of love and comfort.