Preheat the oven to 350˚F. Line a half-sheet baking pan with parchment paper to prevent sticking and make cleanup easier.

To make the cream cheese filling, combine softened cream cheese and powdered sugar in a mixing bowl. Use a spatula or fork to mix until the mixture is creamy and smooth. Transfer the filling to a pastry bag or a zip-top bag and cut off a small piece of the tip, about ½ inch in size. Set the bag aside for later use.

For the garlic butter mixture, melt unsalted butter in a small saucepan over low heat. Add minced garlic, sweetened condensed milk, heavy cream, dried parsley, and an egg to the melted butter. Stir well until all ingredients are well incorporated.

For the bread buns, use a sharp knife to create six segments or petals in each roll, making sure not to cut all the way through to the base of the roll. This creates openings in the roll that will be filled with the cream cheese mixture.

Squeeze the cream cheese filling into the gaps between each segment of the roll, filling each gap about halfway to the edge. You don't need to fill the gaps all the way to the center of the roll. Leave some space for the filling to expand while baking. Save about ¼ of the filling for later use.

Dip each roll into the garlic butter mixture, making sure to coat the top of the roll evenly. Place the coated rolls onto the lined baking sheet. Use the remaining cream cheese mixture to add dollops on top of each roll. Sprinkle grated parmesan cheese on top.

Bake the rolls in the preheated oven for 8-10 minutes, or until the top is golden brown and crisp. Some of the garlic butter mixture may drip off the rolls, which is normal. Serve the rolls hot or warm, and enjoy the delicious combination of sweet and savory flavors.