This recipe delivers an irresistible sweet-and-savory combination that’s unlike traditional garlic bread. The creamy filling balances the intense garlic butter, while the soft bread absorbs every bit of flavor. It’s impressive enough for guests but simple enough to make at home, perfect as a snack, appetizer, or indulgent side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Soft dinner rolls or brioche buns Cream cheese Powdered sugar Unsalted butter Garlic, finely minced Eggs Milk or heavy cream Fresh parsley Salt
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese and powdered sugar until smooth and creamy. Set aside.
Cut each roll into six sections, slicing almost all the way through but keeping the bottom intact.
Pipe or spread the cream cheese mixture evenly into the cuts of each roll.
In another bowl, whisk together melted butter, garlic, eggs, milk or cream, salt, and chopped parsley.
Dip each filled roll into the garlic butter mixture, making sure it gets between the cuts.
Place the rolls on the prepared baking sheet.
Bake for 15 to 18 minutes, until golden and fragrant.
Remove from the oven and let cool slightly before serving.
Servings and timing
This recipe serves 6 people. Prep time is about 20 minutes. Bake time is 15 to 18 minutes. Total time is approximately 40 minutes.
Variations
For a spicier version, add chili flakes or a small amount of gochugaru to the garlic butter. You can make it extra cheesy by adding shredded mozzarella to the cream cheese filling. For a less sweet version, reduce the powdered sugar or omit it entirely.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 325°F (165°C) until warmed through. Avoid microwaving if possible, as it can make the bread soggy.
FAQs
Is Korean cream cheese garlic bread sweet?
It has a mild sweetness from the cream cheese that balances the savory garlic butter.
What type of bread works best?
Soft rolls or brioche buns work best because they absorb the sauce without falling apart.
Can I make this ahead of time?
You can assemble the rolls ahead and bake just before serving for best results.
Why does this recipe use eggs in the butter mixture?
Eggs help the garlic butter cling to the bread and create a custard-like coating when baked.
Can I make this without parsley?
Yes, parsley is optional, but it adds freshness and color.
Is this dish spicy?
No, it’s not spicy unless you add chili flakes or other heat.
Can I freeze Korean garlic bread?
Freezing is not recommended, as the texture of the cream cheese and bread can change.
How do I keep the bread from getting soggy?
Use sturdy bread and avoid oversoaking it in the butter mixture.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for best texture and flavor.
Is this served as a dessert or savory dish?
It’s considered a savory snack, though it has a subtle sweetness.
Conclusion
Korean cream cheese garlic bread is a bold, indulgent twist on classic garlic bread that’s impossible to resist. With its creamy filling, rich garlic flavor, and soft texture, this recipe brings a beloved Korean street-food favorite straight to your kitchen.
Korean cream cheese garlic bread is a popular street-food favorite made with soft rolls stuffed with lightly sweetened cream cheese and soaked in a rich, garlicky butter sauce before baking until golden and fluffy.
Ingredients
6 soft dinner rolls or brioche buns
8 oz cream cheese, softened
3 tbsp powdered sugar
1/2 cup unsalted butter, melted
5 cloves garlic, finely minced
2 large eggs
1/4 cup milk or heavy cream
2 tbsp fresh parsley, finely chopped
1/2 tsp salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the cream cheese and powdered sugar until smooth and creamy. Set aside.
Cut each roll into six sections, slicing almost all the way through while keeping the bottom intact.
Pipe or spread the cream cheese mixture evenly into the cuts of each roll.
In another bowl, whisk together melted butter, garlic, eggs, milk or cream, salt, and chopped parsley.
Dip each filled roll into the garlic butter mixture, ensuring it coats the bread and seeps between the cuts.
Place the rolls on the prepared baking sheet.
Bake for 15–18 minutes, until golden brown and fragrant.
Remove from the oven and let cool slightly before serving.
Notes
Use soft, sturdy rolls so they absorb the sauce without falling apart.Reduce or omit powdered sugar for a more savory version.Add chili flakes or gochugaru for a spicy twist.Avoid oversoaking the bread to prevent sogginess.Best enjoyed fres and warm.
