Korean Cream Cheese Garlic Bread is a bakery-style treat that’s soft, savory, sweet, and irresistibly cheesy. I love how each bite combines the richness of a creamy filling with the bold flavor of garlic butter—all soaked into fluffy bread. It’s the perfect fusion of sweet and savory, and once I started making it at home, I couldn’t stop.
Why You’ll Love This Recipe
I love this recipe because it turns simple ingredients into a showstopping snack or side dish. The bread is buttery and rich, the cream cheese filling is slightly sweet, and the garlic butter soaks into every crevice for maximum flavor. Whether I serve it warm as a savory dessert or alongside a meal, it always steals the spotlight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:
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Soft dinner rolls or small round brioche buns
For the cream cheese filling:
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Cream cheese (softened)
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Powdered sugar
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Heavy cream or milk (to loosen the filling)
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Vanilla extract (optional)
For the garlic butter coating:
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Unsalted butter (melted)
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Garlic (minced or grated)
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Egg
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Milk
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Parsley (chopped)
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Salt
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Sugar
Directions
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I start by cutting each bread roll into six wedges, like a flower, but without slicing all the way through—so the base stays intact.
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In a bowl, I mix softened cream cheese with powdered sugar, a splash of cream, and a bit of vanilla until smooth. I pipe or spoon the mixture between the cuts in each roll.
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In another bowl, I combine melted butter, minced garlic, egg, milk, sugar, salt, and parsley to make the garlic butter sauce.
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I dip each filled bun into the garlic butter mixture, making sure it’s fully coated and some gets inside the slits.
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I place the buns on a lined baking sheet and bake at 350°F (175°C) for about 15–18 minutes, until golden and slightly crisp on the edges.
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I let them cool slightly and serve warm, when the filling is melty and the bread is aromatic and toasty.
Servings and timing
This recipe makes 4–6 garlic cream cheese buns.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: Around 30–35 minutes
Variations
Sometimes I add shredded mozzarella inside with the cream cheese for an extra cheesy pull. I’ve also tried using savory cream cheese with herbs or adding a pinch of red pepper flakes for heat. For a dessert-style version, I use more sugar in the garlic butter and skip the salt entirely. The rolls themselves can be homemade or store-bought—brioche and milk buns work best.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 325°F (160°C) for 10 minutes until warmed through. I don’t recommend microwaving—it softens the crust and ruins that toasty finish. These are definitely best fresh but still tasty after reheating.
FAQs
Can I use store-bought bread?
Yes. I usually go with soft, round buns like brioche or milk bread rolls. They soak up the garlic butter beautifully without falling apart.
Is the filling sweet or savory?
It’s slightly sweet, which balances the garlicky butter. I can adjust the sugar level to suit my taste—some versions lean more dessert-like, others more savory.
Can I make these ahead of time?
Yes. I assemble them a few hours ahead and keep them in the fridge. When ready to bake, I bring them to room temperature and bake fresh.
What’s the best cream cheese to use?
I use full-fat cream cheese for the richest texture, but light versions work too. I just make sure it’s softened well before mixing.
Can I make it without eggs?
Yes. I’ve made the garlic butter without the egg—it’s a little thinner, but still coats the bread well. I just use more butter or a little extra milk for consistency.
Conclusion
Korean Cream Cheese Garlic Bread is one of my favorite indulgent bakes—rich, creamy, garlicky, and absolutely unforgettable. It’s a bakery favorite I can now enjoy at home, and it never lasts long once it hits the table. Whether I serve it for brunch, as a snack, or a savory dessert, it always brings big flavor and big smiles.
Print
Korean Cream Cheese Garlic Bread
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4–6 buns
- Category: Snack
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Cream Cheese Garlic Bread is a rich, savory-sweet bakery-style treat made with fluffy buns filled with sweetened cream cheese and soaked in garlicky butter. Baked until golden, it’s a delicious fusion of flavors perfect as a snack, side dish, or savory dessert.
Ingredients
- 4–6 soft dinner rolls or small round brioche buns
- 8 oz (225g) cream cheese, softened
- 2–3 tbsp powdered sugar
- 1–2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract (optional)
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced or grated
- 1 large egg
- 2 tbsp milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut each bread roll into six wedges, like a flower, but do not slice all the way through—leave the base intact.
- In a bowl, mix softened cream cheese, powdered sugar, cream or milk, and vanilla (if using) until smooth.
- Pipe or spoon the cream cheese mixture into the slits of each roll.
- In another bowl, mix melted butter, minced garlic, egg, milk, sugar, salt, and chopped parsley to make the garlic butter.
- Dip each filled bun into the garlic butter mixture, ensuring it is fully coated and some gets into the slits.
- Place the buns on the prepared baking sheet.
- Bake for 15–18 minutes, or until the tops are golden and slightly crisp on the edges.
- Allow to cool slightly and serve warm.
Notes
- Add shredded mozzarella to the cream cheese for extra cheesiness.
- Use savory cream cheese with herbs or red pepper flakes for variation.
- Store leftovers in the fridge for up to 3 days and reheat in the oven at 325°F (160°C).
- Skip the egg in garlic butter if needed; use extra butter or milk for consistency.
- Brioche and milk buns work best for texture and flavor.
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
