Korean Cream Cheese Garlic Bread is a wildly popular street food treat that’s as indulgent as it is flavorful. These golden, pull-apart buns are stuffed with a sweetened cream cheese filling and soaked in a rich garlic butter mixture before being baked to crispy, aromatic perfection. Sweet, savory, creamy, and garlicky, they’re the ultimate comfort bake.
Why You’ll Love This Recipe
This recipe combines contrasting textures and flavors in every bite: crisp exterior, soft and buttery interior, sweet cream cheese filling, and an irresistible garlicky coating. Perfect as a snack, appetizer, or part of a brunch spread, these buns are easy to assemble and impressive enough to wow a crowd. They’re a delightful blend of Western baking and Korean street food innovation.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 small round bread rolls (preferably brioche or milk buns)
- 1 cup cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 2 tablespoons mayonnaise
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 egg
- 1 tablespoon milk
- 2 tablespoons chopped parsley
directions
- Preheat the Oven:
Preheat oven to 175°C (350°F). Line a baking tray with parchment paper. - Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
Transfer the mixture to a piping bag or a plastic bag with the corner snipped off. - Cut the Rolls:
Slice each bread roll into 6 wedges, being careful not to cut all the way through. The base should remain intact so the roll holds together. - Fill the Rolls:
Pipe the cream cheese mixture into the cuts of each roll, distributing it evenly between the wedges. - Make the Garlic Butter Coating:
In a separate bowl, whisk together the melted butter, mayonnaise, minced garlic, honey, egg, milk, and chopped parsley. - Coat the Rolls:
Dip each filled roll into the garlic butter mixture, or spoon the mixture over the top, ensuring each roll is thoroughly coated. - Bake:
Arrange the coated rolls on the prepared baking tray.
Bake for 15–18 minutes, or until the tops are golden and the rolls are crisp on the outside. - Cool and Serve:
Let the rolls cool slightly before serving. Serve warm for best texture and flavor.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Calories: Approximately 350 kcal per serving
Variations
- Savory-Only Version: Skip the sugar and vanilla in the cream cheese for a purely savory filling.
- Herbed Upgrade: Add dried oregano or thyme to the garlic butter for extra aroma.
- Spicy Twist: Mix a pinch of chili flakes or sriracha into the garlic butter for a spicy kick.
- Cheesy Top: Sprinkle shredded mozzarella or parmesan over the rolls before baking for an extra cheesy finish.
- Mini Version: Use smaller dinner rolls for bite-sized snacks or party platters.
storage/reheating
Store leftover garlic bread in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 175°C (350°F) for 5–7 minutes, or until warmed through and slightly crisp. Avoid microwaving, as it may make the bread soggy.
FAQs
Can I make this with store-bought bread?
Yes, brioche or milk buns from the bakery section work perfectly. Ensure they’re soft but firm enough to hold their shape.
What type of cream cheese should I use?
Full-fat, block-style cream cheese works best for a smooth, rich filling.
Is it necessary to use mayonnaise in the garlic butter?
Mayonnaise adds creaminess and helps the mixture cling to the bread, but it can be omitted or replaced with more butter if desired.
Can I use pre-minced garlic?
Fresh garlic is preferred for maximum flavor, but pre-minced garlic can be used in a pinch.
Can I prepare these in advance?
You can prepare the rolls and filling in advance, but coat with garlic butter and bake just before serving for best texture.
Can I freeze Korean garlic bread?
Freezing is not recommended as the texture and cream cheese filling may suffer upon thawing.
Is the egg in the garlic butter raw?
Yes, but it cooks during baking. It helps enrich the coating and gives the rolls a golden finish.
Can I make this recipe egg-free?
Yes, simply omit the egg and add a splash more milk to loosen the butter mixture.
What do I serve these with?
They’re great on their own or paired with soups, salads, or as part of a brunch spread.
Can I use different herbs?
Yes, basil, chives, or even cilantro can be used instead of parsley for a different flavor profile.
Conclusion
Korean Cream Cheese Garlic Bread is a sensational treat that combines crispy, creamy, and garlicky elements in each bite. Whether you’re replicating a favorite from Korean street food or discovering this indulgent bake for the first time, these buns offer an unforgettable fusion of sweet and savory. Perfect for sharing, snacking, or elevating your baking game, they’re a must-try for bread and cheese lovers alike.
PrintKorean Cream Cheese Garlic Bread
Korean Cream Cheese Garlic Bread is a popular street food made from soft buns filled with sweetened cream cheese and drenched in a savory garlic butter sauce, then baked until crispy on the outside and creamy inside.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 6 small round bread rolls (brioche or milk buns preferred)
- 1 cup cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 2 tablespoons mayonnaise
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 egg
- 1 tablespoon milk
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Transfer to a piping bag.
- Cut each bread roll into 6 wedges, leaving the bottom intact.
- Pipe the cream cheese mixture into the cuts of each roll.
- In another bowl, mix melted butter, mayonnaise, garlic, honey, egg, milk, and parsley until well combined.
- Dip or spoon the garlic butter mixture over each roll, coating thoroughly.
- Place rolls on the baking tray and bake for 15–18 minutes until golden and crisp.
- Let cool slightly and serve warm.
Notes
- Use brioche for the richest flavor and softest texture.
- The cream cheese mixture can be made in advance and refrigerated.
- Adjust sugar or honey for preferred sweetness level.
- Best enjoyed fresh out of the oven but can be reheated in a toaster oven.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg