The combination of these sweet and savoury buns is unique and delicious! The fluffy bread absorbs the garlic butter and enjoying them warm keeps the cream cheese filling just a bit oozy which makes you want to come back for more.
In a large bowl, dissolve 1/2 tsp (2 mL) of the sugar in water and stir in yeast; let stand about 5 minutes or until frothy. Whisk in butter and remaining sugar. Add eggs one at a time whisking well after each addition. Add milk and whisk to combine.
Stir in 3 cups (750 mL) of the flour and salt; stir until sticky dough forms. Stir in 1/2 cup (125 mL) more of the flour and then using your hands start to knead the dough in bowl. Turn out onto floured surface and knead until smooth dough forms, adding any remaining flour until dough is smooth and soft. Place in oiled bowl; cover and let rise about 1 hour or until almost doubled. Line a baking sheet with parchment paper; set aside.
Press down dough and turn out onto floured surface and divide into 8 pieces. Roll into smooth balls. Place on prepared sheet; cover and let rise 30 minutes.
Preheat oven to 350ºF (180ºC). In a small bowl, whisk together egg yolk and water. Brush buns with egg mixture and bake for 15 to 18 minutes or until golden brown. Let cool completely.
Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper; set aside.
Sweet Cream Cheese: Meanwhile, in a bowl beat cream cheese with sugar until combined. Beat in cream until smooth. Scrape into a piping or sealable bag with corner cut off.
Garlic Butter: In a small saucepan, melt butter with garlic over low heat. Remove from heat and whisk in honey until dissolved. Whisk in cream until blended and pour into a bowl. Whisk in eggs and parsley until well combined; set aside.
Using a serrated knife, slice each bun into 6 equal wedges partly though making sure not to cut all the way down. Pipe sweet cream cheese into each of the buns, trying to get some into the sections of the bread.
Submerge each bun into garlic butter to coat well all over. Let excess drip slightly and place on prepared sheet. Repeat with all the buns. Spoon some of the remaining garlic butter over top of each bun. Bake for 15 to 18 minutes or until top is golden and glossy. Let cool slightly before enjoying.
Buns can be refrigerated for up to 3 days. Warm through in the oven or microwave to serve. Alternatively, buns can be frozen for up to 2 weeks. Thaw and reheat as above.