Korean Cream Cheese Garlic Bread
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!
Servings: 10 Bread Rolls
Calories: 256kcal
Ingredients
- 10 Dinner rolls/ Burger buns You can use store-bought or homemade
Cream Cheese Filling
- 1 cup Cream cheese softened
- 1.5 tbsp Caster sugar
Garlic Butter
- 1/2 cup Butter I used salted butter
- 1/3 cup Milk I used full-fat milk
- 1 tbsp Caster sugar
- 2 Eggs
- 7-8 cloves Garlic, finely minced
- 2 tbsp Parsley, 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.
Nutrition
Serving: 1 Serving | Calories: 256kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 477mg | Potassium: 152mg | Fiber: 2g | Sugar: 5g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg