In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Add the warm milk, honey, and eggs. Use the dough hook to mix on low until a shaggy dough forms.
With the mixer on medium, add the softened butter one cube at a time. Wait until each cube is fully absorbed before adding the next. Once all butter is added, knead on medium for 8–10 minutes. The dough should be glossy, elastic, and pull away from the sides of the bowl.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ to 2 hours (or until doubled).
Divide dough into 8 equal balls. Place in a greased 9x13 dish. Let rise 45–60 mins. Bake at 350°F for 20–25 mins. Let them cool for 15 mins.
Whisk cream cheese, powdered sugar, and cream until smooth. Transfer to a piping bag or Ziploc with the corner cut.
Use a serrated knife to cut an "X" into the top of each baked roll, stopping 3/4 of the way down. Pipe the cream cheese filling into the center of the "X" in each roll.
Whisk all Garlic Custard ingredients. Pick up each stuffed roll and dunk the top half into the garlic butter.
Place rolls back in the dish. Bake at 375°F for 8–10 mins until the edges are crispy and golden.
