To a stand mixer, add the flour, warm water, yeast, sugar, egg, garlic powder, and then salt. Mix on speed 4 (I have a KitcheAid), for 6 to 7 minutes, or until the dough has gone from raggedly to smooth.

Tuck the dough into the shape of a ball and place it into the bowl, cover, and let rise until doubled in size (around an hour).

Once doubled, punch the dough down and turn the dough onto a lightly floured surface and then cut into six equal pieces with a bench scraper.

Roll each of the six wedges into a ball. Folding the edge of the dough into the middle, pinching the folds together, then flipping the dough over and turn the dough in a circular motion to round it out. They should be around 3 inches wide.

Transfer the dough balls to a lined parchment paper. I usually do 3 balls per sheet pan. Cover and allow to rise until almost doubled in size, around an hour.

Heat oven to 350°F.

Once doubled, brush with an egg wash. Bake for 20 minutes to 25 minutes or until the buns are golden brown.

While the buns are baking, in a clean mixing bowl with a wire whip, whip together the softened cream cheese, sugar, and milk until smooth. Transfer to a piping bag or a Ziploc bag with a tip cut off.

Once the buns are cool enough to touch, cut the bread into 6 wedges, but not all the way though.*

Pipe the cream cheese into the center of the buns.

Combine the (warm, not hot) melted butter, sugar, parsley, milk, egg, and garlic in a deep bowl or sauce pot.

Add the stuffed bread into the garlic butter and spoon the mixture over top. Try to get the garlic butter in-between the wedges.

Bake the coated buns on a lined sheet pan for another 10 to 15 minutes or until the cream cheese garlic breads are crispy.