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Whisk warm water, yeast, and sugar in a large bowl. Let sit for 5–10 minutes until foamy. Whisk in the egg and melted butter.
Gradually mix in the flour and dough spices one cup at a time. Once a dough forms, transfer to a counter and knead (adding extra flour if needed) until perfectly smooth. Place in a greased bowl, cover tightly, and let rise for 1 hour until doubled in size.
Mix all the garlic butter filling ingredients together in a small bowl. Save 3 tablespoons of this mix to brush on top later. Roll the risen dough out into a large rectangle, spread the remaining garlic butter evenly over the surface, and blanket it with both shredded cheeses. Roll up tightly into a log and slice into individual rolls.
Arrange the rolls in a greased baking pan, cover, and let rise a second time for 15–20 minutes. Bake at 175°C (350°F) until the tops are beautifully golden brown and the cheese is bubbling. Brush the hot rolls immediately with the reserved garlic butter and serve warm!