Black Butter and Cinnamon Swirl Buns with Cream Cheese Glaze

**Prepare the Dough:** In a large bowl (or the bowl of a stand mixer), combine warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.

Add the mashed Jersey Royals, remaining sugar, egg, and melted butter to the yeast mixture. Mix well.

Gradually add the flour and salt, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

**Prepare the Filling:** In a bowl, combine the Jersey Black Butter, 25g sugar, cinnamon and mixed spice.

**Assemble the Buns:** Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12x18 inches (30x45 cm).

Spread the Black Butter filling evenly over the dough.

Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.

Place the slices cut-side up in a greased 9x13 inch baking pan.

Cover and let rise again for 30-45 minutes, or until puffy.

**Bake the Buns:** Preheat oven to 175°C (350°F).

Bake for 20-25 minutes, or until golden brown.

**Prepare the Glaze:** While the buns are baking, prepare the cream cheese glaze. In a bowl, beat together softened cream cheese and softened butter until smooth and creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and Jersey milk, 1 tablespoon at a time, until the desired consistency is reached.

**Glaze the Buns:** Let the buns cool slightly in the pan before frosting. Spread the cream cheese glaze evenly over the warm buns.

Serve warm and enjoy!