Use Hawaiian rolls or any soft roll bread. For each roll, make one horizontal and one vertical slit without cutting all the way through — just enough to create space for the filling.
Tip: Small rolls work best; they hold their shape and absorb the garlic butter beautifully. Set aside while preparing the cream cheese filling.

In a bowl, combine softened cream cheese, condensed milk, lemon juice, and heavy cream. Mix until smooth and creamy — the mixture should be slightly runny but not watery.
Transfer the mixture into a piping bag for easier filling later.
Tip: If it’s too thick, add a teaspoon of heavy cream at a time until you reach a pipeable consistency.

In another bowl, mix melted butter, brown sugar, grated garlic, and dried parsley until fully combined.
Tip: Freshly grated garlic adds a more vibrant flavor, while brown sugar balances the savory notes.

Gently open the slits on each roll and pipe the cream cheese mixture inside. Dunk the top half of each roll into the garlic butter mixture to coat generously. Arrange on a lined baking tray.
Tip: Don’t overfill with cream cheese — a little goes a long way, and too much can cause leakage while baking.

Bake at 350°F (175°C) for 15–20 minutes, or until the tops are golden brown and the garlic butter has soaked into the bread.
Tip: For an extra glossy finish, brush the rolls with a final layer of melted butter right out of the oven.

Serve warm — the cream cheese should be melty, and the bread buttery and fragrant. Perfect with coffee, milk tea, or as a side to savory dishes.