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.

Korean cream cheese garlic bread baked on a baking sheet.

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, the craze for cream cheese garlic bread has exploded in Korea. You can find these delicious buns everywhere, even in the bustling alleys of Seoul’s subway stations. The enticing smell of golden, garlicky, cheesy bread is irresistible. Despite what you might think, making these treats at home is easy with store-bought soft rolls.

Cream cheese filling inside of Korean garlic bread buns.

What is Korean Cream Cheese Garlic Bread?

Korean style 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 it’s 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.

Korean cream cheese garlic bread topped with parmesan cheese.

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 cream cheese 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

  • Combine softened cream cheese and powdered sugar in a mixing bowl. Use a spatula or fork to mix until the mixture is creamy and smooth.
  • Transfer the filling to a pastry bag or a zip-top bag and cut off a small piece of the tip, about 1/2 inch in size. Set the bag aside for later use.

Mix garlic butter coating

  • Melt unsalted butter in a small saucepan over low heat. Add minced garlic, sweetened condensed milk, heavy cream, dried parsley, and an egg to the melted butter.
  • Stir well until you incorporate all the ingredients.

Prepare the bread rolls and bake

  • Use a sharp knife to create six segments or petals in each roll, making sure not to cut all the way through to the base of the roll.
    • The cream cheese mixture fills the openings created in the roll.
  • Squeeze the cream cheese filling into the gaps between each segment of the roll, filling each gap about halfway to the edge.
    • You don’t need to fill the gaps all the way to the center of the roll. Leave some space for the filling to expand while baking. Save about 1/4 of the filling for later use.
  • Dip each roll into the garlic butter mixture, making sure to coat the top of the roll evenly.
  • Place the coated rolls onto the lined baking sheet.
  • Use the remaining cream cheese mixture to add dollops on top of each roll. Sprinkle grated parmesan cheese on top.
  • Bake the rolls in the preheated 350˚F oven for 8-10 minutes, or until the top is golden brown and crisp.
  • Some of the garlic butter mixture may drip off the rolls, which is normal.
  • Serve the rolls hot or warm, and enjoy the delicious combination of sweet and savory flavors.
Korean cream cheese garlic bread bun on a plate.

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.

More Korean Fusion Recipes

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Korean cream cheese garlic bread baked on a baking sheet.

Easy Korean Cream Cheese Garlic Bread

Korean cream cheese garlic bread: the ultimate blend of sweet cream cheese, garlic butter, and melted cheese on store-bought rolls. Crispy outside, creamy inside.
4.80 from 5 ratings

Recipe Video

Ingredients

  • 6 store-bought kaiser or brioche buns, about 4 1/2-inch diameter, uncut
  • 3 tbsp grated parmesan cheese

Cream cheese filling

  • 8 oz (226 g) cream cheese, softened
  • 2 tbsp powdered sugar

Garlic butter coating

  • 1/2 cup (113 g) unsalted butter, melted
  • 3 tbsp sweetened condensed milk
  • 5 tbsp heavy cream, or whipping cream
  • 3 tbsp minced garlic
  • 2 tbsp dried parsley flakes, or 4 tbsp minced fresh parsley
  • 1 large egg
  • 1/4 tsp salt

Instructions 

  • Preheat the oven to 350˚F. Line a half-sheet baking pan with parchment paper to prevent sticking and make cleanup easier.
  • To make the cream cheese filling, combine softened cream cheese and powdered sugar in a mixing bowl. Use a spatula or fork to mix until the mixture is creamy and smooth. Transfer the filling to a pastry bag or a zip-top bag and cut off a small piece of the tip, about 1/2 inch in size. Set the bag aside for later use.
  • For the garlic butter mixture, melt unsalted butter in a small saucepan over low heat. Add minced garlic, sweetened condensed milk, heavy cream, dried parsley, and an egg to the melted butter. Stir well until all ingredients are well incorporated.
  • For the bread buns, use a sharp knife to create six segments or petals in each roll, making sure not to cut all the way through to the base of the roll. This creates openings in the roll that will be filled with the cream cheese mixture.
  • Squeeze the cream cheese filling into the gaps between each segment of the roll, filling each gap about halfway to the edge. You don't need to fill the gaps all the way to the center of the roll. Leave some space for the filling to expand while baking. Save about 1/4 of the filling for later use.
  • Dip each roll into the garlic butter mixture, making sure to coat the top of the roll evenly. Place the coated rolls onto the lined baking sheet. Use the remaining cream cheese mixture to add dollops on top of each roll. Sprinkle grated parmesan cheese on top.
  • Bake the rolls in the preheated oven for 8-10 minutes, or until the top is golden brown and crisp. Some of the garlic butter mixture may drip off the rolls, which is normal. Serve the rolls hot or warm, and enjoy the delicious combination of sweet and savory flavors.
Calories: 661kcal, Carbohydrates: 53g, Protein: 19g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 238mg, Sodium: 823mg, Potassium: 222mg, Fiber: 0.3g, Sugar: 11g, Vitamin A: 1518IU, Vitamin C: 4mg, Calcium: 269mg, Iron: 1mg
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