Korean Cream Cheese Bread

1. Preheat oven to 350F.
2. Cut 6 slits on top for each roll but do not cut all the way to the bottom of the roll.
3. Filling: combine room temp cream cheese, sugar, and heavy cream until smooth, set aside.
4. Egg mixture: Mix egg, melted butter, parsley, and milk until fully combined.
5. Pipe cream cheese filling into the rolls where the 6 slits were cut.
6. Dip the top of the rolls into the top mixture and let it sit for about 5-10 seconds so the egg mixture can soak into the rolls.
7. Cover top of rolls with grated parmesan.
8. Bake at 350F for 5-10 mins.