Place the paste ingredients in a small pot and set over a medium heat. Stir together and cook until very thick. Remove from the heat and set aside to cool.

In a large bowl combine the cooled paste and lukewarm water. Sprinkle over the yeast and stir into the liquid. Add the sugar, yeast, both flours, salt and oil to the bowl. Stir to get a rough dough then tip out onto a work surface dusted with flour. Knead for 10 minutes, dusting with more flour as needed to stop the dough sticking (but don't go craaazy on the dusting). Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and turn it to coat. Cover with a tea towel or plastic wrap and set aside somewhere warm for 1-2 hours until doubled in volume. 

Dust a work surface with flour and tip the risen dough out onto it. Dust with more flour and gently roll out into an 30 by 40 cm (12 by 16 inch) rectangle. Spoon the melted butter over (reserve some for greasing the baking pan). Mix the brown sugar, cinnamon and salt in a small bowl then sprinkle this mixture all over the buttered dough. Starting at a short end, roll the dough up into a tight cylinder. 

Cut the length into 8 equal pieces, grease a 20cm (8-inch) square or 23cm (9-inch) round pan using the remaining butter. Place the cinnamon rolls cut side up into the pan. Cover loosely with plastic wrap and leave in a warm place for 30 minutes to rise - after 20 minutes, start to preheat your oven to 180 C (350F). 

Once the buns have risen, remove the plastic wrap and bake them in the preheated oven for 35-40 minutes until well browned and risen.