For the Bread

1. You can do this by hand or with a stand mixer. Your final dough should be soft, smooth and elastic enough to pass the “window-pane test” – where you stretch a small piece of dough and it doesn’t break easily allowing light to shine through it.
2. Put all the ingredients for the buns except the butter, into the bowl of your mixer (or large mixing bowl if you’re kneading by hand). Mix till combined. Add the butter and knead. Add more milk, if required, and knead well.
3. Check to see if it the dough passes the window-pane test. (If you use some whole wheat flour, like I did, the dough may not pull a window pane. Instead, give the dough a couple of stretch and folds during the 1 ½ hours proof in the bowl.)
4. Shape the dough into a smooth ball. Place in a clean bowl and loosely cover it. Let it rise for 1 to 1 1/2 hours in a warm place till almost double in volume.
5. Gently deflate the dough to get rid of all the air. Knead with your hands for another 3-5 minutes. Divide the dough into 6 equal pieces. Shape each into a smooth round ball. Place them on a lightly greased or parchment lined baking tray. Cover loosely and let them rise for 30 to 40 minutes.
6. Brush the buns with milk or egg wash. Bake them at 180C or 350F for 18-20 minutes until golden brown. Let them cool on a rack completely.

For the Sweetened Cream Cheese

1. In a large bowl, whisk or blend the cream cheese and sugar together. Whisk in the cream till smooth. Refrigerate if not using immediately. Fill into a piping bag with plain nozzle. Keep aside till required.

For the Sweet-Savory Garlic Butter

1. In a small saucepan, melt the butter, then stir in the crushed garlic, honey, and parsley. Let the mixture cool a bit, then whisk in the mayonnaise until smooth. Set aside until needed.

Make the Cream Cheese Garlic Buns

1. Slice each bun bread roll into 6 equal sections, making sure not to cut all the way through the bottom. Think of the bun opening out into a flower with six “petals/ leaves”.
2. Pipe a reasonable amount of the sweet cream cheese mixture in between the sections of the bun.
3. Carefully hold the bun cut side down and dunk into the sweet-savory garlic butter without the cream cheese falling out. Turn bread roll upside down and make sure the bun is well coated. Drain excess back into your garlic butter bowl.
4. Place the coated bun on a parchment lined baking sheet. Repeat with the other buns. Sprinkle the tops with Panko bread crumbs. Pipe (or spoon) a largish blob on the middle of the buns where the ends of the slices of the buns meet.
5. Bake the buns at 180C (350F) for about 15 minutes till the top feels crisp and the bread crumbs are a light golden brown. Serve warm.