To start on the buns, add 150g of the measured flour, sugar, salt and yeast to a large mixing bowl and combine.
Stir together the boiling water and milk in a small jug and add to dry ingredients, mixing well.
Add all of the remaining bun ingredients (including the remaining 300g of flour) and fold through until a dough starts to come together.
Turn dough out onto a floured surface and continue to knead for 10 minutes until dough is soft to the touch, but not sticky. Add more flour at times if needed. Return dough to a clean bowl, cover with cling-film and leave to rise in a warm place for about 30 minutes.
Turn dough out onto floured surface once again and slice into 8 even segments, shape into balls and place close together in 2 rows of 4 (nearly touching) on a lined baking tray. Cover with cling-film and return to a warm place for about an hour or until buns have doubled in size.
While the buns are rising, heat the oven to 200°C fan bake and start making the cream cheese mix which will be used for the cross and filling once baked.
For the cream cheese mix, mix together the cream cheese and sugar until well combined and set aside. Place a small amount of the cream cheese mix into a piping bag and have on hand for making the crosses.
When the buns have risen, brush with milk and pipe cream cheese crosses over top of each roll. Place buns in the oven and bake for 5 minutes before reducing the temperature to 180°C and baking for a further 5-10 minutes or until the buns have cooked through and firm to the touch. Remove from the oven.
While the buns a still hot, mix together the sugar and boiling water and glaze buns with a pastry brush.
Allow to cool slightly, slice and serve freshly filled with the reserved cream cheese filling. Now that's a delicious twist.