Preheat oven to 425 and lightly butter and flour 2 mini muffin tins; set aside.

In a large mixing bowl, combine all ingredients except milk and with a hand mixer blend until the butter and cream cheese are broken down and crumbly.

Slowly pour in the milk. The batter will be thick-ish

Using a small spoon, drop enough batter to fill the well of the mini muffin tin about ¾ of the way. They rise very well so be careful not to overfill.

Bake for 10 - 12 minutes, checking with a toothpick to ensure they are cooked through. They will not turn brown on the top but brown quickly on the bottom so be careful not to over bake them. Allow them to cool in pans for about 10 minutes. These buns are best fresh, or kept at room temperature in a sealed container.