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Garlic Bread Lovers Will Love This Korean Cream Cheese Garlic Bread

Korean cream cheese garlic bread on a tray
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 servings

What would you get if garlic bread and a cheese danish moved to Korea and had a baby? Korean cream cheese garlic bread! Think: soft white bread rolls cut into segments, plumped up with slightly-sweetened cream cheese, then dunked and coated in honey butter garlic custard and baked in the oven until warm on the inside and toasty on top. I’m sure I don’t need to convince you how incredible this Korean cream cheese garlic bread tastes. What’s more, you can opt to use store-bought rolls to save time and effort but still enjoy that freshly baked bread feeling.

If you’re in for a baking project, bake homemade rolls for the ultimate version of this treat. Consider using the milk bread recipe from my Salted Honey Scallion Wool Bread shaped into 4 large rolls (i.e. divide dough into 4 pieces instead of 5 for second rise), let rise 40-45 mins or until doubled in size, bake at 350°F for 25-30 mins. Skip the egg wash since the rolls are baked again in this recipe.

Related: A Cheesy, Spicy Tteokbokki Recipe You Can Make At Home

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Ingredients

Sweetened cream cheese filling

250g
full fat cream cheese, room temperature
3
Tbsp sugar
1
Tbsp milk of choice

Garlic butter custard coating

½
cup unsalted butter
2
Tbsp milk of choice
2
Tbsp honey (can substitute 2 Tbsp sugar)
2
Tbsp minced garlic (about 6 cloves)
1
egg
1
Tbsp dried parsley

Assembly and garnish

4
large white dinner rolls (unsplit, 4-5-inch in diameter), store bought
4
tsp cream cheese filling, reserved from above
Dried parsley, to sprinkle
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Directions

Notes

Storage: Keep refrigerated in tightly-lidded container. To reheat, place in 350°F oven for 12-15 minutes.

Ingredients for Korean cream cheese garlic bread
Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

For the sweetened cream cheese filling, using an electric beater or by hand with a spatula, mix softened cream cheese with sugar and milk until sugar is fully dissolved. Transfer into piping bag with a ½-inch opening.

Step 3

For the garlic butter custard coating, melt butter on stove or in microwave. Transfer into large bowl and set aside to cool for a moment.

Step 4

Using a serrated knife, make three cuts almost but not all the way through each bread roll to create six segments that are still attached at the bottom.

Step 5

Add remaining custard ingredients to the cooled, melted butter. Whisk well.

Step 6

To assemble, slightly pull apart bread segments and pipe a line of cream cheese mixture along the entire length. Repeat for all. Save a bit of cream cheese mixture (about 4 tsp) for garnish after baking, as I have using a star tip.

Buns being filled with sweetened cream cheese for Korean cream cheese garlic bread
Step 7

Submerge each prepared bread roll fully into honey garlic custard, turning several times to fully coat, and inverting to drain excess back into the bowl. Set on parchment-lined baking sheet. Repeat for all rolls.

Korean cream cheese garlic bread ready to be baked
Step 8

Bake 8-10 minutes or until rolls are warm through and tops are toasted. Cool slightly and pipe a small star on each roll using the reserved cream cheese mixture.

Korean cream cheese garlic bread, fresh out of the oven
Step 9

Sprinkle with dried parsley. Enjoy warm!

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