In a medium bowl, stir together the milk, yeast and sugar. Let stand 5 minutes, or until foamy.

In a stand mixer fitted with the dough hook, combine the flour, butter, honey, truffle oil, salt and egg and mix on low speed. Pour in the yeast mixture and mix on medium speed until combined and slightly tacky.

Place the dough in lightly greased bowl. Cover and let rise for about 1 hour, or until doubled in size.

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Turn the dough onto a well-floured surface and divide into 2 equal halves. Roll each half into a rectangle, about 12x7 inches.

In a small bowl, stir together the filling ingredients. Spread the filling evenly over each rectangle and then cut each rectangle into 6 strips, about 1 1/2 inches wide.

Starting with the short end, roll each dough strip into a tight coil and place seam side down on the prepared baking sheet. Let rise, uncovered, for an additional 30 minutes.

Transfer rolls to oven and bake for 17-20 minutes, or until golden brown. Remove from oven and brush with melted butter. Sprinkle with coarse salt and chopped parsley before serving.