Korean Cream Cheese Garlic Bread

Golden brown and crunchy, but deliciously creamy and soft on the inside, my Korean Cream Cheese Garlic Bread is a treat you will love!

Course bread

Cuisine Korean

Keyword garlic bread recipe, homemade garlic bread, korean cream cheese garlic bread, korean recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings rolls

Calories 530kcal

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.

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!