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Korean cream cheese garlic bread with melted filling and golden crust

Korean Cream Cheese Garlic Bread

Soft, fluffy Korean Cream Cheese Garlic Bread filled with sweet cream cheese and coated in rich garlic butter for the perfect sweet and savory bite.
Servings 6 buns
Prep Time 25 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Equipment

  • stand mixer or large mixing bowl
  • dough hook
  • baking sheet
  • parchment paper
  • Piping bag

Ingredients

  • 3 3/4 cups bread flour
  • 2 1/4 tsp instant quick-rise dry yeast
  • 3 tbsp sugar
  • 1 cup warm milk
  • 3 tbsp unsalted butter, melted
  • 1 tsp salt
  • 1 egg
  • 2 tbsp water
  • 8 oz cream cheese, softened
  • 3 tbsp sugar
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter, melted
  • 1 egg
  • 2 tbsp milk
  • 8 cloves garlic, chopped
  • 2 tbsp honey
  • 1 1/2 tbsp fresh parsley, minced

Instructions

  • In a large bowl or stand mixer, combine bread flour, salt, eggs, sugar, yeast, warm milk, and melted butter until mixed
  • Knead by hand or with a dough hook until the dough is smooth, stretchy, and passes the windowpane test
  • Shape the dough into a smooth ball, place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled
  • Punch down the dough, knead briefly, divide into 6 equal pieces, and shape each piece into a smooth ball
  • Place the dough balls on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes
  • Mix 1 egg with 2 tbsp water for the egg wash, brush over the buns if desired, and bake at 350°F for 18–20 minutes until golden brown
  • Beat cream cheese, sugar, and heavy cream together until smooth and fluffy
  • In another bowl, mix melted butter, egg, milk, garlic, honey, and parsley to make the garlic butter coating
  • Once the buns are cool enough to handle, cut each bun ¾ of the way down into 6 equal sections without cutting all the way through
  • Pipe the cream cheese filling evenly into each slit
  • Dip each filled bun into the garlic butter mixture, coating the top, sides, and bottom well
  • Return the coated buns to the baking sheet and bake again at 350°F for 8–10 minutes until the coating is set
  • Let cool slightly and serve warm

Notes

Store in the refrigerator in an airtight container for up to 4 days
Freeze for up to 3 months and thaw overnight in the fridge before reheating
Reheat in the oven at 350°F for 5–10 minutes or until warmed through
Sweetened condensed milk can be used instead of honey for a more traditional flavor
Large fresh or frozen store-bought dinner rolls can be used for a quicker version

Nutrition

Calories: 727kcalCarbohydrates: 72gProtein: 12gFat: 47gSaturated Fat: 24gMonounsaturated Fat: 10gCholesterol: 170mgSodium: 566mgFiber: 8gSugar: 23g
Author: Emma Novich
Calories: 727kcal
Course: Bread
Cuisine: Korean
Keyword: cream cheese garlic buns, Korean cream cheese garlic bread, Korean garlic bread, sweet savory bread