In this, their first, stunning cookbook, GAIL’s take us through the day with inventive, fresh recipes. Described as a Scandinavian obsession, the cinnamon bun is made slightly differently throughout the Nordic region – but what all the recipes have in common is a fluffy richness and a generous helping of sweet spice. You can use an apricot jam glaze for a super-shiny finish, as Prince suggests, but I think the standard egg and sugar glaze is sufficient. Prince uses a flour-thickened vanilla custard, which is decadently rich, but not traditional enough for my purpose.

Sweet buns are best eaten warm from the oven, which means that, unless you're lucky enough to live near a Nordic bakery, they're definitely worth a go at home. I've got a bit of a soft spot for the sticky bun, a treat with a whiff of the Billy Bunter about it.

Arrange these in the tin, evenly spaced out, with the smallest in the middle, cover, and leave to prove for about 30 minutes, until the dough springs back when prodded gently. Baking is a simple craft and I honestly believe that learning to bake involves rediscovering how to use a part of our body and brain – a reflex that we’ve neglected and forgotten about, but that we all have. When ready, a small crack will have formed around the edges of the brownie, and the centre will still be a little wobbly. The American cinnamon roll, as far as I can tell, is similar, but generally iced and studded with fruit or nuts. It’s our human need to create: to take two things, put them together and see if we can make something totally new out of them.

The Gail's Artisan Bakery Cookbook uses croissant dough, an innovation they credit to the great state of California: "and it's no exaggeration to say that our lives haven't been the same since".This does make the buns lighter, but also slightly chewier, so I'm going to stick with the plain stuff.

A skewer pushed into the centre should come out with large, gooey crumbs on it, but not coated in wet batter. Scatter the pecan halves generously across the surface, and bake for anything between 15 and 30 minutes. They could be more to the American taste, however: my New York-raised tester favoured "the white fluffier ones that seemed to be baked all together in a really luscious, buttery, cinnamon swirl".Being Scandinavian, the cinnamon bun is ice cool – though, truth be told, they're actually pretty similar to our own chelsea variety. But, by God, the results are pretty stunning – crisp on top, indecently buttery within (more butter is added at the filling stage), they're almost impossible to keep away from. I am tempted by Lepard's clever Ryvita crumb mixture which, despite my scepticism, adds a lovely savoury tang to contrast with all that rich sugar. These adverts enable local businesses to get in front of their target audience – the local community. Sprinkling it on top of the butter, as Lepard and Gail's suggest, rather than mixing it all together, means that the filling seems to stay put better during baking.

It is important that we continue to promote these adverts as our local businesses need as much support as possible during these challenging times. Only Prince and Lepard add anything else – vanilla and lemon zest respectively – but I don't want anything to distract from that gorgeous aromatic flavour. Half-Norwegian and all-round Scandinavian food expert Signe Johansen uses spelt flour in the recipe in her Scandilicious Baking book, explaining elsewhere that she finds this ancient grain "more digestible" than wheat. It's a bit leftfield though; Johansen's salt gives almost the same effect, though I don't think you need the vanilla-infused stuff she uses.

We’re excited that we’ve written our first cookbook and to share our passion with whoever would like to read it. Our cookbook isn’t about following a recipe for the perfect loaf or cake, it’s about unleashing the creativity within each of us as a home baker, in the comfort of our own homes and in the company of good friends and family. Lepard uses a lot more liquid than the others for a very soft dough – his rolls are wonderfully fluffy and handsomely risen, but too light inside, despite the chewy crust; they almost melt in my mouth. The book isn’t about an abstract idea of creating the perfect cake or loaf, it’s about unleashing your creativity and discovering the pleasure that I’ve found in baking.