Make 1 batch Soft Bun Dough, from my recipe here. Add 60 g cream cheese, 100 g cheddar cheese, ½ teaspoon honey, and 1 clove garlic to a small mixing bowl and mix until combined.
For a jumbo muffin tin: Divide the dough into about 90-gram portions.For a regular muffin tin: Divide the dough into about 60-gram portions. Roll or press each portion into a rectangle about ¼" (0.5 cm) thick. Spread on some filling all the way to the edges, and roll it up tightly from the long side. Cut the log in half down its length. Twist the pieces around each other keeping the cut sides up. Finally, roll it up and pop it into a muffin tin well.
Cover and leave at room temperature to proof until not quite doubled, about 45 minutes to an hour. Towards the end of proofing, preheat the oven to 350˚F (175˚C).
Bake until puffed and golden brown, around 20-25 minutes. Transfer to a wire rack to cool, and enjoy!
