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Pulling a piece of Korean cream cheese garlic roll away from the roll

Korean Cream Cheese Garlic Bread

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!
Course bread
Cuisine Korean
Keyword garlic bread recipe, homemade garlic bread, korean cream cheese garlic bread, korean recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 rolls
Calories 530kcal


  • Baking sheet lined with parchment paper
  • Piping bag
  • Two mixing bowls
  • Electric mixer


  • 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


  • 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.
    Cream cheese mixture in a glass bowl
  • 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.
    Filling a piping bag with sweet cream cheese
  • 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.
    Piping a roll full of cream cheese mixture
  • In a bowl, add melted butter along with egg and milk. Whisk well until smooth, then add parsley and minced garlic, and mix through.
    Garlic parsley sauce in a glass bowl
  • Dip your rolls into the garlic butter mixture to coat the top and let it sink into the wedges.
    Holding up a cream cheese roll after dipping it in garlic sauce
  • Place the rolls on your parchment-lined baking sheet, then sprinkle with Parmesan cheese (optionally).
    Four unbaked Korean cream cheese garlic rolls on a baking sheet
  • Bake at 350°F for 5-10 minutes or until golden on top.
    Four cream cheese garlic rolls on a baking sheet after baking



  • 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!


Calories: 530kcal | Carbohydrates: 32g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 154mg | Sodium: 347mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1679IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 2mg