Carefully scoop out the bread from one side of each soft dinner roll using your fingers, creating a hollow space for the filling. Set aside the scooped-out bread in a bowl to use later for sealing the rolls.

Place one piece of halved Havarti cheese into the hollow of each prepared dinner roll. Set the cheese-lined rolls aside for filling.

In a medium-sized bowl, mix together the chopped roast chicken, minced fresh dill, mint, parsley blend, whole egg mayonnaise, and dried cranberries until everything is well combined. I like to give the filling a gentle taste at this point to check for seasoning and add more herbs if you enjoy bold flavors.

Using a teaspoon, fill each cheese-stuffed roll (from Step 2) with the chicken mixture (from Step 3). Press the filling in so it's compact. Then, seal the opening of each roll using a portion of the reserved bread filling from Step 1. Gently press the bread plug in place to help everything hold together.

Transfer the sealed, stuffed dinner rolls to a container and refrigerate them for up to 2 days before serving. This chilling step helps the flavors meld and the rolls hold their shape nicely.