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Golden brown and crunchy on the outside, but deliciously creamy and soft on the inside, my recipe for Korean Cream Cheese Garlic Bread is a flavorful treat you're going to love! It's easy to make in 15 minutes using simple ingredients.
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What is Korean cream cheese garlic bread?
Korean Cream Cheese Garlic Bread is a South Korean street food consisting of fluffy rolls stuffed with sweet cream cheese and garlic butter custard. They're cut into wedges and easy to pull-apart and share!
Love this recipe! Easy and delicious!
Korean Garlic Bread Ingredients
- Dinner Rolls: Big, fluffy dinner rolls work best for Korean garlic bread. You can also use homemade dough and bake your own rolls if you prefer, but I find it easier and just as delicious to use store-bought.
- Cream Cheese: Make sure to soften your cream cheese, or it won't spread as well. You can leave it out for about an hour at room temp to soften it.
- Sugar: White granulated sugar is used to sweeten the cream cheese.
- Heavy Cream: You could also use half and half or additional milk, but I recommend heavy cream for best flavor and texture.
- Butter: Melted. Use unsalted or salted butter according to what you have.
- Egg: I always recommend using farm fresh or pasture-raised eggs.
- Milk: Plain whole milk is used in the garlic butter custard.
- Minced Garlic: You can also use garlic paste - my personal preference for how easy it is!
- Parsley: Chopped up and added to the garlic butter custard.
- Parmesan: Optional, but adds a bit of extra flavor to Korean cream cheese garlic bread.
Korean Cream Cheese Garlic Bread
Equipment
- Baking sheet lined with parchment paper
- Piping bag
- Two mixing bowls
Ingredients
- 4 medium dinner rolls
- 4 ounces cream cheese - softened
- 2 Tablespoons sugar
- ¼ cup heavy cream
- ½ cup butter - melted
- 1 egg
- 2 Tablespoons milk
- 2 Tablespoons minced garlic - or garlic paste
- 1 Tablespoon parsley - chopped
- Parmesan cheese - to taste, optional
Instructions
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper and place the rolls on the sheet.4 medium dinner rolls
- Add softened cream cheese to a mixing bowl. Beat with an electric hand mixer or stand mixer until creamy.4 ounces cream cheese
- Add sugar to the bowl and mix it through.2 Tablespoons sugar
- Finally, add heavy cream and beat until the mixture is smooth.¼ cup heavy cream
- Add the sweetened cream cheese mixture to a piping bag. You can also use a plastic bag with one corner cut out if you don't have a piping bag.
- Cut rolls into 6 to 8 equal wedges without cutting all of the way through. Then, pipe the cream cheese mixture into the rolls through the slices.
- In a bowl, add melted butter with milk and egg. Whisk well until smooth, then mix in parsley and minced garlic. Combine well.½ cup butter,1 egg,2 Tablespoons milk,2 Tablespoons minced garlic,1 Tablespoon parsley
- Dip rolls into the garlic butter mixture to coat the top of each roll. Let it sink into the wedges.
- Place the rolls back on the parchment-lined baking sheet after dipping. Sprinkle with Parmesan if using.Parmesan cheese
- Bake for 5-10 minutes or until golden on top.
Notes
- Make sure not to cut completely through the rolls! You want the bread to stay together, so only cut through enough to fill it with the cream cheese mixture.
- Give the filled rolls a good coating of the garlic butter mixture. Dunk and let it sink in between the wedges for the most flavor. Yummy!
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Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Expert Tips
- Be careful not to cut through the rolls. You want the bread to stay together, so only cut enough to fill them with the cream cheese mixture.
- Give the filled rolls a good coating of the garlic butter mixture. Dunk and let the garlic butter sink in between the wedges for the most flavor.
- If you don't have piping bags, you can make your own by cutting the corner off of a plastic bag after filling it with the cream cheese mixture.
- Alternatively, you can use a spoon to fill the rolls with the cream cheese mixture. It's less consistent than piping, but will work in a pinch.
Cream Cheese Garlic Bread Detailed Instructions
Step 1: Before you start, make sure your cream cheese is softened, or it will be difficult to mix and pipe. Leave it out for about one hour at room temp to allow it to soften.
Step 2: Preheat your oven to 350°F. While the oven preheats, line a baking sheet with parchment paper. Place your rolls on the sheet.
Step 3: Add softened cream cheese to a mixing bowl and use a hand mixer or stand mixer to beat the cream cheese until it's soft and creamy.
Step 4: Add sugar to the cream cheese. Mix it through completely.
Step 5: Finally, pour in heavy cream. Once again, beat together until the mixture is smooth.
Step 6: Once all combined, add the cream cheese mixture to a piping bag. If you don't have a piping bag, you can also use a plastic bag with a corner cut out. Cut the corner off after adding the cream cheese mixture to the bag. While a spoon can be used instead, it's much easier to get the proper consistency if you use a piping bag.
Step 7: Cut into the rolls in 6 to 8 equal cuts. Don't cut all of the way through the bread! You only want to cut them open enough to be able to fill them with the cream cheese mixture. After cutting, pipe the cream cheese mixture into the rolls through the slices.
Step 8: To another bowl, add melted butter, milk, and egg. Mix together with a whisk until smooth, then add in garlic and parsley and mix through.
Step 9: Dip rolls into the garlic butter mixture to coat the top of each bun. Let the garlic butter sink in through the wedges.
Step 10: Bake the rolls for 5-10 minutes, until golden brown on top. Enjoy!
FAQ
I recommend using slightly larger rolls, like Brioche slider buns. However, you can also use smaller rolls, like Hawaiian slider rolls. Freshly baked homemade rolls are a great choice, too.
You can, but the texture won't be the same. Instead, I recommend using regular full fat cream cheese and allowing it to soften for about an hour at room temp. Then it will be as easy to spread as whipped cream cheese without being too light of a texture for the rolls.
The egg is used for the consistency of the garlic custard, but it isn't necessary if you want to leave it out.
Vanessa says
Love this recipe!
Easy and delicious!
Em Beitel says
Thanks so much, Vanessa! We're so glad you enjoyed it!
Jeanne says
Sounds wonderful. Will definitely try. BTW My maiden name was Beitel. Never met another one!
Em Beitel says
I hope you enjoy them - and that's so fun, I've never met anyone else with the name either!
Bb says
I’ve made these o fe before and they were excellent! They reheated well the next day in the microwave. I’m wondering if they can be made and assembled the night before and baked the next day, or if it is best to do it all in one go?
Em Beitel says
We're so glad you enjoyed them! I think the bread may become soggy if you keep them filled overnight - though I'm not sure - so my suggestion would be to prepare everything separately, then assemble and bake them the next day. You could cut the rolls ahead of time, mix the cream cheese filling and add it to a piping bag (don't cut the tip until you fill the rolls; if you're using a reusable piping bag, fold the tip over to keep the bag totally closed), and have the garlic butter ready, then just put them together and bake them the next day.