One thing the danish know how to do, except for furniture, is cinnamon buns. The swedes might have perfected the cinnamon and cardamon roll, or the knot that I prefer, but the Danes are working on another level. The layered, chocolate hybrid “cinnamon snails” are like a fusion of Swedish and French pastry technique from before the cronut turned the world upside down. Coffee house and bakery Emmerys in central Copenhagen certainly knows how to make them.