The Korean cream cheese bread was a symphony of flavors that left us craving more bite after bite. The perfect balance of savory, creamy, and crispy, I am never turning back to a simple garlic bread recipe!
Prep Time20 minutesmins
Cook Time18 minutesmins
Course: Side Dish, Snack
Cuisine: Korean
Keyword: Korean cream cheese bun, Korean cream cheese garlic bun, Korean cream cheese garllic bread, Korean stuffed garlic bread
Servings: 10Bread Rolls
Calories:
Author: Natasha Minocha
Ingredients
10Dinner rolls/ Burger bunsYou can use store-bought or homemade
Cream Cheese Filling
1cup/ 250 gmsCream cheese softened
1.5tbspCaster sugar
Garlic Butter
1/2cup / 115 gmsButterI used salted butter
1/3cup / 79 mlMilkI used full-fat milk
1tbspCaster sugar
2Eggs
7-8cloves Garlic, finely minced
2tbspParsley, finely chopped
Instructions
Preheat your oven to 200 C. Line a baking tray with parchment paper or Silpat.
Cream Cheese Filling
Combine the softened cream cheese and sugar in a small bowl until smooth.
Transfer the cream cheese filling and keep aside.
Bread
Cut each roll into 6-8wedges, taking care that you are not cutting it all the way through.
Snip the bottom of the piping bag and fill the crevices of the segmented rolls. Make sure you fill the rolls well with the filling!
Dunk each roll in the garlic butter mix, let the excess drip off, and place on the prepped baking tray.
Bake for 15-18 minutes at 200 C, until the rolls are crispy and golden brown.
Let the rolls cool for a few minutes and dig in. Enjoy!
Garlic Butter
Melt the butter and combine all the ingredients for the garlic butter in a large bowl.
Storage
Store the leftover bread, tightly wrapped in aluminum foil or an air-tight container, for up to 2 days. Reheat in a pre-heated oven or toaster oven.