Place butter, garlic, parmesan cheese, Italian seasoning, salt, and pepper in a small bowl and stir to combine. If the butter is room temperature, it will mix easily. Set aside.

In an electric stand mixer fitted with the dough hook, stir together water, honey, olive oil, yeast, salt, and 3 cups of flour. With the mixer on slow speed, continue to add flour until the dough clears the sides of the bowl. The dough should be tacky, but not wet and sticky. Knead for 3-4 minutes at medium speed. Cover dough and let rest for 10 minutes.

Preheat oven to 425°F. Spray a 9×13 pan with nonstick spray.

Place dough on a lightly floured surface and press or roll into a thin rectangle, about 14 x 20 inches.

Dollop the garlic butter all over the dough. Use a spoon or fork to spread the butter evenly across the top.

Starting with the long side, roll up cinnamon roll style and pinch the seam together to seal.

Use a sharp knife to cut the dough into 12 sections. I like to cut the roll in half, then cut those halves into halves. Then cut each of those into 3 sections each. This will ensure your 12 rolls are all even in size.

Place rolls in pan and cover with a towel or plastic wrap coated in nonstick spray. Let rest 30-45 minutes until almost doubled in size (you want them puffed up, but they don’t need to be doubled, as they will rise more in the oven).

Bake rolls for 15-20 minutes until golden.

While the rolls bake, make the cream cheese topping: In a medium bowl, whip the cream cheese and butter until light and fluffy. Add 3 tablespoons of yogurt and whip for another 30 seconds. The mixture should be light and easily spreadable. If not, add another tablespoon of yogurt and whip. Add herbs and spices and mix until combined. Set aside.

When the rolls are done baking, let them cool for about 10 minutes then add a dollop of the cream cheese mixture on top of each roll – this will warm the cream cheese a bit to make it easy to spread. Spread the cream cheese mixture evenly over the rolls. Serve warm.