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In a bowl, combine your room temperature cream cheese with sugar, parmesan, and parsley. Mix until smooth, then transfer the mixture to a ziploc bag and cut off the corner to pipe.
In another bowl, combine melted butter with minced garlic, parmesan, parsley, and salt. Mix until well combined.
Cut each bread roll with deep slits, about ¾ of the way down, making sure not to cut all the way through.
Pipe your cream cheese mixture into each slit until the rolls are generously filled.
Place your filled rolls on a baking sheet and brush the tops with your garlic butter mixture.
Bake in the oven at 350°F (175°C) for 5–8 minutes, or until warm and lightly golden.
Serve immediately. You can optionally brush on even more garlic butter, but it’s your food, you eat it how you like.