INGREDIENTS
16 King’s Hawaiian Original Hawaiian Sweet Rolls – ideally dried out at room temperature for 2 hours
Cream cheese filling:
8 oz room temperature cream cheese (226g)
2–3 tablespoon sweetened condensed milk, to taste
Pinch of salt
Garlic butter custard:
½ cup melted butter (113g)
1 egg
¼ cup milk
2 tbsp sweetened condensed milk
2–3 tablespoon chopped or minced garlic
½ tsp salt
2 tbsp chopped fresh parsley
½ tsp paprika
Topping:
2 tbsp grated or shredded parmesan cheese
INSTRUCTIONS
Pre-heat your oven to 350F (conventional) and prepare a baking sheet with parchment paper
Using a sharp serrated knife, make 4 cuts in each roll that go 75% of the way down, dividing each roll into 8 equal sections that are still connected. If this feels too hard, you can do just 2 cuts, making 4 sections each
Mix together the cream cheese, sweetened condensed milk and salt until they are combined, and transfer to a piping bag. Make a small cut, and fill each roll by piping the cream cheese filling into each opening of the rolls
In a separate bowl, mix together the melted butter, egg, milk, sweetened condensed milk, garlic, salt, parsley and paprika until combined
Carefully dip each roll into the garlic butter mixture for 1-2 seconds per side, and place onto the lined baking sheet. Lift up any leftover garlic from the bottom of the bowl and brush onto the rolls
Sprinkle parmesan cheese on the rolls
Bake for ~15 minutes until the rolls are golden
Serve while still warm, and enjoy!