Korean Cream Cheese Garlic Buns

Separate the Hawaiian sweet rolls. Using a serrated knife, make four cuts into the top of each roll to create eight wedges, being careful not to cut all the way through.

In a medium bowl, combine the room temperature cream cheese, 2-3 tablespoons of sweetened condensed milk, and a pinch of salt.

Mix the cream cheese filling until it is smooth and creamy, then transfer it to a piping bag.

Carefully pipe the cream cheese filling into the cuts of each roll.

In a separate, larger bowl, prepare the garlic butter custard. Combine the melted butter, large egg, milk, remaining 2 tablespoons of sweetened condensed milk, chopped garlic, a pinch of salt, chopped parsley, and paprika.

Whisk the custard mixture until all ingredients are well combined.

Carefully dunk each filled roll into the garlic butter custard, ensuring it is fully coated.

Place the coated rolls on a parchment-lined baking sheet.

If using, sprinkle the tops of the buns with grated Parmesan cheese.

Bake in a preheated oven until golden brown and the custard is set. (Note: Temperature and time not provided in video).