Amazing Korean Cream Cheese Buns (Print Version)

# Ingredients:

→ For the Base

01 - 16 original sweet rolls (like King's Hawaiian), left out at room temp for two hours to dry

→ For Cream Cheese Filling

02 - 8 oz (226g) of softened cream cheese
03 - 2-3 tablespoons of condensed milk (sweetened)
04 - A small pinch of salt

→ For Garlic Butter Custard

05 - 2 tablespoons of fresh parsley, chopped
06 - Half a cup (113g) of butter, melted
07 - 1 egg
08 - A quarter-cup of milk
09 - 2 tablespoons of condensed milk (sweetened)
10 - 2-3 tablespoons of garlic (chopped fine or minced)
11 - Half a teaspoon of paprika
12 - Half a teaspoon of salt

→ For Topping

13 - 2 tablespoons of grated parmesan cheese

# Instructions:

01 - Heat your oven to 350°F. Set up a parchment-lined cookie sheet. Slice each roll into 8 sections but leave the base whole.
02 - Mix the condensed milk, cream cheese, and a pinch of salt until smooth. Scoop the mix into a piping bag, then squeeze it into the roll sections.
03 - Stir together the melted butter, egg, parsley, garlic, milk, paprika, sweetened condensed milk, and salt in one bowl.
04 - Quickly dunk each stuffed roll in the garlic butter mixture, one side at a time (don’t leave it in too long). Arrange the rolls on your lined baking sheet, brush them with the leftover mix, and sprinkle with parmesan cheese.
05 - Pop the rolls in the oven and bake for 15 minutes or so until the tops are golden brown. Serve right away while warm.

# Notes:

01 - Instead of Hawaiian rolls, you can use soft brioche sliders.
02 - Tastes best when served fresh from the oven and warm.
03 - Letting the rolls dry out beforehand makes them soak up more flavor.