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Korean Cream Cheese Garlic Bread

by Yejiskitchenstories

Korean cream cheese garlic bread is the ultimate bread. It has a crunchy crust but the interior is incredibly fluffy, filled with a sweet, creamy, perfectly garlicky custard. This bread has the perfect balance of flavor that leaves you wanting more.

what is Korean cream cheese garlic bread?

Korean cream cheese garlic bread is a popular sweet bread found in many bakeries all over Korea. It’s originally a larger-sized bun, filled with a sweet and creamy cream cheese then dipped in savory garlic butter before being baked off. I make it a point to get one every time I visit Korea, it’s so delicious when it’s fresh.

what you’ll need:

store-bought dinner rolls/buns

cream cheese filling

    • cream cheese
    • heavy cream
    • sugar

    garlic butter custard

    • unsalted butter
    • condensed milk
    • garlic
    • eggs
    • salt
    • grated parmesan
    • parsley

    all the details

    Preheat the oven to 350ºF.

    Let’s start by preparing our cream cheese filling. In a large mixing bowl, combine the heavy cream, cream cheese, and sugar and whisk using a hand mixer. Continue to whisk until the filling is soft and fluffy. Transfer the filling to a piping bag (or Ziploc bag) and set it aside.

    Next, let’s make the garlic butter custard. In another large mixing bowl, combine the melted butter, garlic, condensed milk, eggs, and salt. Whisk until everything is fully combined.

    Now, let’s prep our dinner rolls. Place your rolls onto a baking sheet lined with parchment paper. Using a bread knife, cut down the middle of each row, horizontally and vertically. Each roll should have a cross-shaped cut.
    *tip: I like to keep the rows of rolls intact when I make my cuts so that it’ll be easier to fill. You can just pipe the filling straight down each cut.

    Fill each roll by piping the cream cheese filling generously into the opening of the roll. Using a pastry brush, evenly spread the garlic butter custard onto the top of the rolls. Sprinkle an even layer of grated parmesan and parsley over the top of the rolls.

    Bake for 15-20 minutes or until the rolls are golden.

    how to store

    The Korean cream cheese garlic bread can be stored in the fridge for 1 week or in the freezer for up to 1 month. Thaw at room temperature before serving.

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    I hope you enjoy this recipe for Korean Cream Cheese Garlic Bread! If you make this recipe, please leave me a 5-star rating and comment to let me know your thoughts! I love connecting with you all, don’t forget to tag me on the gram too! Happy cooking, xoxo!!

    Korean Cream Cheese Garlic Bread

    Serves: 12 rolls Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    • 8 oz cream cheese, softened at room temperature
    • 1/4 cup heavy cream
    • 3 tablespoons sugar
    • 1 stick unsalted butter, melted
    • 3 tablespoons garlic, minced
    • 2 eggs
    • 2 teaspoons parsley
    • pinch of salt
    • parmesan, grated

    Instructions

    1. Preheat the oven to 350ºF.
    2. In a large mixing bowl, combine the heavy cream, cream cheese, and sugar and whisk using a hand mixer. Continue to whisk until the filling is soft and fluffy. Transfer the filling to a piping bag (or Ziploc bag) and set it aside.
    3. In another large mixing bowl, combine the melted butter, garlic, condensed milk, eggs, and salt. Whisk until everything is fully combined.
    4. Place your rolls onto a baking sheet lined with parchment paper. Using a bread knife, cut down the middle of each row, horizontally and vertically. Each roll should have a cross-shaped cut. *tip: I like to keep the rows of rolls intact when I make my cuts so it'll be easier to fill. You can pipe the filling straight down each cut.
    5. Fill each roll by piping the cream cheese filling generously into the opening of the roll. Using a pastry brush, evenly spread the garlic butter custard onto the top of the rolls. Sprinkle an even layer of grated parmesan and parsley over the top of the rolls.
    6. Bake for 15-20 minutes or until the rolls are golden.

     

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