Here’s a rich, savory-sweet treat that’s gone viral for good reason: Korean Cream Cheese Garlic Bread. It’s a crispy, buttery, garlicky bread stuffed with sweetened cream cheese — and it’s ridiculously addictive.
🇰🇷🧄 Korean Cream Cheese Garlic Bread
Sweet, garlicky, creamy & perfectly golden
✅ Ingredients (Makes 4–6 mini breads)
For the Bread (choose one):
- 4–6 soft dinner rolls or small brioche buns (store-bought or homemade)
Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp vanilla extract (optional)
Garlic Butter Sauce:
- ½ cup (1 stick) unsalted butter, melted
- 4–5 cloves garlic, finely minced or grated
- 2 tbsp sweetened condensed milk (or honey/sugar)
- 1 tbsp parsley, finely chopped (fresh or dried)
- 1 egg
🥣 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Make the cream cheese filling:
- Mix cream cheese, sugar, and vanilla until smooth.
- Transfer to a piping bag or zip-top bag (snip off the corner).
- Prepare the bread:
- Slice each roll into 6 wedges (like a flower), but don’t cut all the way through. Leave the base intact.
- Gently spread open each wedge to create space for filling.
- Fill the bread:
- Pipe the cream cheese filling into each wedge (between the slices). Be generous!
- Make the garlic butter sauce:
- In a bowl, whisk together melted butter, minced garlic, condensed milk, egg, and parsley.
- Dip the stuffed buns:
- Carefully dip each filled bun into the garlic butter mixture, making sure it’s well coated.
- Place on the prepared baking sheet.
- Bake for 15–18 minutes, or until golden brown, slightly crisp outside, and warm inside.
🧀 Serving Tips
- Best enjoyed warm.
- Dust with a little powdered sugar or drizzle with extra condensed milk for a dessert-style version.
- Leftovers can be reheated in an oven or air fryer to revive the crispiness.