Easy Korean Cream Cheese Garlic Bread

Korean cream cheese garlic bread is the ultimate garlic bread experience. This easy recipe uses store-bought rolls stuffed with sweet cream cheese, then coated in a garlic butter blend. The result? A perfect balance of sweet and savory, with a crispy exterior and creamy interior.

Living well in Korea means one thing: Korean bakeries are everywhere. These aren’t just any bakeries—they produce some of the tastiest baked goods you’ll find this side of the Pacific, offering both sweet and savory options.

Recently, cream cheese garlic bread has become a hit in Korea, found everywhere, even in Seoul’s subway stations. The irresistible aroma of cheesy, garlicky rolls is everywhere. Surprisingly, making these cream cheese-filled Korean buns at home is easy with store-bought soft rolls.

What is Korean Cream Cheese Garlic Bread?

Korean cream cheese garlic bread is a popular food trend that originated in South Korea and has since spread around the world. It is made with a soft bread roll cut into six parts and filled with sweet cream cheese.

After stuffing, it’s coated with garlic butter and baked until crispy and golden. This luxurious version is richer and more flavorful than traditional garlic bread.

The mix of a crunchy outside and a soft inside, combined with the delicious blend of creamy, garlicky, and slightly sweet flavors, makes it truly unique and special. This is why this cream cheese bread has been so popular on social media, just like Korean corn dogs.

Personal Note: Korean garlic bread is a snack that divides opinions. It belongs to the love-it-or-hate-it category, with some people absolutely adoring it, while others find it a bit peculiar. Trying it may require some adjustment and getting accustomed to its unique flavors.

Ingredients Needed

The Bread Rolls

To make the recipe quick and easy, I prefer using store-bought soft rolls such as Kaiser or brioche buns. It’s important to choose buns that are whole, and not sliced for making sandwiches. Any type of soft-textured bread roll will work.

If you have a to-die-for homemade white bread recipe that’s been passed down in your family, by all means, go for it! Just make sure that the rolls are roughly the same size as hamburger buns, about 4 1/2-inch in diameter. Smaller rolls may make it challenging to fill them with the cream cheese mixture.

Cream Cheese Filling

This is the sweet and creamy filling that gives Korean garlic bread its signature flavor. It’s made by combining cream cheese and powdered sugar to create a smooth and slightly sweet mixture.

• Cream cheese: Softened cream cheese at room temperature is essential for a smooth and creamy filling. Make sure to leave the cream cheese out at room temperature for about an hour before use.
• Powdered sugar: This ingredient adds a touch of sweetness to the cream cheese filling. It’s best to use powdered sugar instead of granulated sugar to avoid any graininess in the filling.

Korean-Style Garlic Butter

• Unsalted butter: Use melted unsalted butter as the base.
• Garlic: Make sure to finely mince the garlic before adding it to the mixture.
• Sweetened condensed milk and heavy Cream: They add a hint of sweetness and rich taste to the garlic butter coating.
• Parsley: Adds a fragrant aroma to the garlic butter mixture. Commercially produced Korean garlic buns typically use dried parsley over fresh. If using fresh parsley, double the amount.
• Egg: Works to keep the filling intact and bound to the bread rolls.
• Shredded cheese: Grated Parmesan cheese is the preferred type.

How to Make Korean Cream Cheese Garlic Bread

Make cream cheese filling

In a mixing bowl, blend softened cream cheese and powdered sugar until the mixture is smooth and creamy. Once combined, transfer the filling to a pastry bag or a zip-top bag, cutting off a small tip, about 1/2 inch, for easy piping. Set the bag aside until needed.

Mix garlic butter coating

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic, sweetened condensed milk, heavy cream, dried parsley, and an egg. Stir well until all the ingredients are fully combined.

Prepare the bread rolls and bake

Cut each roll into six segments like petals, making sure not to cut all the way through to the bottom. Squeeze the cream cheese mixture into the gaps between each segment, filling them about halfway. Leave some space for the filling to expand while baking. Save about a quarter of the filling for later.

Dip each roll into the garlic butter mixture, making sure the tops are evenly coated. Then, place the rolls on the lined baking sheet.

Add dollops of the remaining cream cheese mixture on top of each roll, then sprinkle with grated Parmesan cheese. Bake in a preheated 350˚F oven for 8-10 minutes, until golden brown and crisp.

It’s normal for some garlic butter to drip off. Serve hot or warm, and enjoy the sweet and savory flavors.

Storage and Reheating Tips

To store your Korean garlic buns, keep them in an airtight container or tightly wrap them in plastic and store them in the fridge for up to a week. For longer storage, you can freeze them for up to a month.

When reheating, preheat your oven to 350°F and place the garlic bread on a parchment-lined sheet pan. Bake for 5 to 6 minutes, until the bread is crispy on the outside and warmed through on the inside.

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