Korean Cream Cheese Garlic Bread

Bakery-style Korean cream cheese garlic bread made with soft rolls, sweetened cream cheese filling, and a glossy garlic-butter coating. Sweet, garlicky, and irresistible.

Course Appetizer, Snack

Cuisine Korean, Korean Fusion

Keyword cream cheese garlic bread, garlic bread, garlic bread korean style, Korean bakery bread, Korean cream cheese garlic bread, Korean garlic bread, Korean garlic buns, korean street food, sweet garlic bread

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 661

Author Hyegyoung K. Ford

Ingredients

6 store-bought kaiser or brioche buns about 4 1/2-inch (11–12 cm) diameter, uncut
3 tbsp grated parmesan cheese

Cream cheese filling

8 oz (226 g) cream cheese softened
2 tbsp (16 g) powdered sugar

Garlic butter coating

1/2 cup (113 g) unsalted butter melted
3 tbsp (45 g) sweetened condensed milk
5 tbsp (75 ml) heavy cream or whipping cream
3 tbsp (27 g) minced garlic
2 tbsp (4 g) dried parsley flakes or 4 tbsp minced fresh parsley
1 large egg
1/4 tsp (1 g) salt

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the cream cheese filling: In a bowl, mix softened cream cheese and powdered sugar until smooth. Transfer to a piping bag (or zip-top bag) and snip a 1/2-inch opening. Set aside.
Prepare the garlic butter mixture: In a small saucepan over low heat, melt the butter. Stir in the minced garlic, sweetened condensed milk, heavy cream, dried parsley, egg, and salt until evenly combined. Keep warm over low heat.
Slice the bread rolls: Using a sharp knife, cut each roll into six wedges, stopping just before the knife reaches the bottom so the roll stays intact.
Fill the rolls: Pipe the cream cheese filling into each cut, filling the gaps about halfway. Reserve about 1/4 of the filling for topping.
Coat the rolls: Dip the tops of each roll into the warm garlic butter mixture, letting the bread soak up the coating. Arrange the rolls on the prepared baking sheet.
Add toppings and bake: Pipe a small dollop of the remaining cream cheese filling on top of each roll, then sprinkle with grated Parmesan cheese. Bake for 8–10 minutes, or until the tops are lightly golden and the edges crisp. Serve warm.

Video

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