– Melt the margarine into the milk (don’t make it more than tepid though)

– Place the flour, salt, yeast, cinnamon and caster sugar in a bowl and pour in the warmed milk and margarine mixture.

– Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.

– Place in an oiled bowl, cover and leave to double in size in a warm place.

Meanwhile make the cinnamon sugar paste filling and set aside

– Knock back and roll out the dough to approx 18cm x 30cm. Spread the filling paste over all the dough and fold 1/3 over to make a rectangle with is approx 18cm x 10cm.

-Cut into 3 cm strips. The cut each strip so it is held together at the end but has three sections. Plait the three sections and then roll up into a ball. Place into a well greased muffin tin, cover and leave to rise for 30 minutes

– Preheat the oven to 190 degrees centigrade/180 degrees fan, or gas mark 4

– Bake for 15 minutes until golden, risen and they sound hollow when tapped.

- melt together the brown sugar and water and brush over the hot buns. Sprinkle with the Demerara sugar (or other granular sugar)

- Cool on a wire rack.