Who can say no to a cinnamon bun? The ultimate example of why Nordic baking is so popular right now, these chewy, sticky spiral-shaped buns are packed with warming cinnamon, with some cardamom thrown in for good measure. To get the iconic spiral effect, simply roll out the dough into a rectangle, sprinkle with cinnamon and brown sugar, then roll it up into a sausage and cut into rounds. Nothing will complement your morning coffee better.

Vietnam is another country where you’ll find cinnamon used with aplomb; a stick or two always make their way into the national dish pho, and the majority of curry pastes and marinades make the most of its warming flavour. This smoked duck breast is no exception, combining cinnamon with star anise, coriander and chilli to marinade the meat before hot-smoking it over woodchips. If you’re looking to do something a bit different with your barbecue, then this is a great recipe to try out.

While these are technically more like churros, Kevin Mangeolles adds an extra kick of flavour by mixing a generous pinch of cinnamon into the sugar coating for his doughunts, served with a homemade chocolate sauce. Cinnamon and chocolate might not be a combination you see often, but they actually pair together very well – the rich, sweet chocolate benefiting from the warmth of spice.

A real umami bomb, beef rendang is an Indonesian speciality that was originally created to help preserve meat in the hot climate. It soon became popular across Asia thanks to its intensely savoury flavour, which is bolstered by sweet coconut and cinnamon. It’s easy to make, and by the time the beef has finished slowly simmering in its sauce you’re rewarded with one of the tastiest beef dishes on the planet.

Cheesecake is the ultimate comfort food, and Victoria Glass’ baked cinnamon cheesecake is perfect if you’re craving something indulgent, warming and full of flavour. Victoria creates a gluten-free base for her cheesecake, but you can use crushed up biscuits if you’re not following a free-from diet. Make sure you leave enough time for the cake to cool in the fridge and you’ll be rewarded with a wobbly, just-set filling that’s full of cinnamon flavour.

Healthy, delicious and particularly good on an autumn evening, this simple soup takes less than an hour to make and only requires eight ingredients. Earthy beetroot and sweet pumpkin are natural bedfellows, and they both pair very well with cinnamon and nutmeg, the two spices used to give this soup a little extra oomph. Served alongside a good hunk of crusty bread, this is the sort of recipe you’ll soon find yourself cooking week after week.

You’ll see cinnamon and figs served together throughout the Middle East, and Tom Aikens’ sticky fig tart takes inspiration from the cuisine with a few scoops of cinnamon ice cream on the side. The puff pastry tart is topped with a crème pâtissière and fig halves, with icing sugar and cinnamon powder dusted over the top. The cinnamon ice cream is so good, however, we’d happily eat a bowlful of it on its own.

Cinnamon is used throughout many regions of India, but it’s in Hyderabad, towards the south of the country, that skilled cooks really know how to use it. As part of a perfectly balanced spice mix, it blends with the other flavours to create an entirely new flavour. Alfred Prasad uses whole sticks to flavour the braising liquid for lamb shanks, which are then slowly cooked over four hours until the meat is falling apart and intensely flavoured. A stunning example of Hyderabadi cuisine.

Travel from India to Morocco and you’ll continue to find lamb and cinnamon paired together. The rich lamb contrasts with sweet dried apricots, while a cinnamon stick slowly releases its delicious flavour into the delicately spiced sauce. Whether you’ve got the iconic tall tagine pot or not, serve this up at a dinner party and watch everyone help themselves to seconds.