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Golden brown and crunchy on the outside, and deliciously creamy and soft on the inside, this Korean Cream Cheese Garlic Bread recipe is an incredibly flavorful treat that's easy to make!
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What is Korean cream cheese garlic bread?
Cream cheese garlic bread is a popular Korean street food that takes garlic bread to a whole new level of deliciousness!
Large rolls are cut into wedges, then filled with sweet cream cheese and topped off with an herby garlic butter custard.
This is not your average garlic bread recipe! Try it, and we know you will love it. We've made it several times now and are obsessed!
Can I use store-bought rolls?
Yes! You can use store-bought rolls to make Korean cream cheese garlic bread. Fresh is best, however, so if you're able to pick up fresh, medium-size rolls from your bakery, use those!
What kind of rolls should I use for garlic bread?
Use classic dinner rolls to make this homemade garlic bread recipe. Regular white bread works best. You can also use premade roll dough, or make your own rolls from scratch!
Garlic Butter for Bread
What makes Korean garlic bread so unique is that the garlic butter is actually more like a custard.
It uses a little bit of milk and egg for a creamy garlic sauce that gives the rolls a beautiful brown crust and so much flavor.
Regular garlic butter without milk and egg won't do! It's the milk and eggs that really set these rolls apart.
How can I fill the rolls without a piping bag?
If you don't have a piping bag, you can fill the rolls one of two ways:
- Make your own piping bag by cutting the corner off of a plastic bag. It doesn't have to be neat, it just has to work!
- Carefully spoon the cream cheese filling into the rolls. This is more difficult to do and less consistent, but it will work.
Reusable piping bags are useful for all kinds of recipes, from these sweet garlic rolls to desserts. It's worth picking one up!
⭐ Family Foodie Tips
- 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!
Top with a little bit of Parmesan just before baking for extra flavor!
🧄 What to Serve with Garlic Bread
Korean cream cheese garlic bread is delicious all on its own, but I love to serve it with savory dishes and especially with other Korean recipes, like these Korean Braised Short Ribs or Korean BBQ Beef Bowls!
📖 Easy Asian Recipes
This recipe makes a great side dish for prime rib. Pair it with my other Side Dishes for Prime Rib!
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Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Recipe
Korean Cream Cheese Garlic Bread
Equipment
- Baking sheet lined with parchment paper
- Piping bag
- Two mixing bowls
Ingredients
- 4 medium dinner rolls or use dough and bake homemade rolls
- 4 oz. cream cheese softened
- 2 Tbsp. sugar
- ¼ cup heavy cream
- ½ cup butter melted
- 1 egg
- 2 Tbsp. milk
- 2 Tbsp. minced garlic or garlic paste
- 1 Tbsp. parsley chopped
- Parmesan cheese to taste, optional
Instructions
- Bake dinner rolls from dough or place premade rolls on a baking sheet lined with parchment paper.Keep oven preheated to 350°F.In a bowl, add softened cream cheese and beat with an electric mixer until creamy. Add sugar and mix through. Finally, add heavy cream and beat until smooth.
- Add the sweetened cream cheese mixture to a piping bag. Alternatively, use a plastic bag with a corner cut out, if you don't have a piping bag.
- Cut rolls into 6-8 equal wedges, but do not cut all of the way through. Once cut, pipe the cream cheese mixture into the rolls through the slices.
- In a bowl, add melted butter along with egg and milk. Whisk well until smooth, then add parsley and minced garlic, and mix through.
- Dip your rolls into the garlic butter mixture to coat the top and let it sink into the wedges.
- Place the rolls on your parchment-lined baking sheet, then sprinkle with Parmesan cheese (optionally).
- Bake at 350°F for 5-10 minutes or until golden on top.
Video
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!
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.