Sieve the flour into a large bowl, then stir in the salt, sugar, and dried yeast.
In a small saucepan, warm the milk, water, and butter over a low heat until the butter has just melted, then turn off the heat. The liquid should be at no more than blood temperature when it's added to the dry ingredients. You can do this in the microwave, but remove it as soon as the butter starts to melt and stir gently until it's all combined, otherwise you'll be waiting for ages for it to be cool enough. Pour most of the milky mixture into the dry ingredients and stir it around with a knife until you get a light dough. Now start kneading. When you've kneaded for about 5 minutes and your dough is springy, soft and springs back when touched with your finger, cover it with clingfilm and leave it in the airing cupboard or somewhere else warm until it's doubled in size.
While your dough is proving, make the filling by creaming together the butter, brown sugar, salt, cinnamon and cocoa. Put it aside, covered, but not in the fridge.
When the dough is risen, just knock it back with your fist and roll it out into a large rectangle. Spread over the filling, then roll it up into a long sausage. Cut into inch/inch and a half slices, and place them flat on a buttered baking tray. Cover them again for about half an hour until they're really plump and lovely, then just bake them at gas 5/190 degrees C until golden brown. They'll only take about 15/20 minutes.
Leave the dough as sticky as you can bear. You can always add a little extra flour, but the stickier the dough, the softer the finished buns.
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