Whisk together the milk, yeast and 1/2 T sugar. Set aside.
Meanwhile, place all the remaining dough ingredients into the bowl of a kitchen aid mixer, in the order given. Stir in the yeast mixture and knead over med-hi speed for 7 minutes. Lightly oil and cover to rise 35 minutes.
Cut dough in half then each half into 8 pieces and form all 16 pieces into balls. Place 2-inches apart onto a lined cookie sheet and allow to rise 25 minutes.
Make the cheese filling by mixing all the filling ingredients until fluffly. Set aside.
Indent each risen ball leaving a 1-inch border. Fill with 2 heaping Tablespoons of the cheese filling and give the buns a final rise of 20 minutes.
Brush tops with 2 tablespoons of milk. Bake in a pre-heated 350°F oven for 22 minutes.
For Freezer Sweet Buns: Bake as directed. Once cooled place into a single layer inside a freezer bag and freeze. Defrost as needed. Additional Toppings: Sprinkle powdered sugar or bake with a crumb topping. Other Fillings: Fill with Nutella or any canned pie filling, including canned poppy seeds! Baking Tip: Bake on the lower half of the oven for even browning!