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
