This is Garlic bread taken to the next level. These Korean Cream Cheese Garlic Bread are filled with sweetened cream cheese, then dipped in a savory-sweet garlic butter sauce. You have to try this!
I was in garlic bread heaven. Think of today’s recipe as your favorite garlic bread, but upgraded to be creamy, tastier, and with a touch of sweetness. Ultra-special, you guys! Korean Cream Cheese Garlic Bread, how I love thee!
Korean Cream Cheese Garlic Bread
- These sweet-savory parcels of goodness are known to be a street food in Korea. It is the unique and tasty combination of sweet flavor and garlicky aroma that makes them so popular, that they are now widely produced in different countries in Asia, specifically, the Philippines.
- These bread are baked twice. The first baking is to make the bread itself. The second baking involves the same bread but all filled with the sweetened cream cheese and dipped in a garlic butter sauce.
How to Make Korean Cream Cheese Garlic Bread?
In a large mixing bowl, add the warm milk. Sprinkle the yeast and about one teaspoon of the sugar. Let this stand for about 5 minutes, until the mixture has thickened a bit and the yeast has dissolved.
Add the eggs, the remaining sugar, salt, and oil. Stir everything with a wooden spoon.
Add 4 cups of flour, one cup at a time while stirring. The dough will gather into a shaggy mass. Add the remaining 1/2 cup and stir until the dough gathers in the center of the bowl.
If the dough is still very sticky, add just enough of the reserved 1/8 cup of flour.
Turn the dough over on a floured board and knead the dough, dusting with a little bit of flour in the beginning just to help with the stickiness. Keep kneading until the dough is smooth, elastic, and can stretch thinly.
Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours. After rising, gently deflate the dough and divide it into 6 portions.
Shape each portion into a smooth ball by pulling the edges of the dough towards the center underneath, until the top part of the dough is smooth. Seal the seams underneath.
Arrange the balls of dough on a parchment-lined baking tray(s), leaving about 2-3 inches in between.
Cover the buns loosely with plastic wrap and allow them to rise for 1 hour. Bake at 350 F for 20-22 minutes, or until golden on top.
Let them cool completely. Once cool, Slice through the top of the bread, but not all the way, in three intersecting lines to form wedges.
Make the Sweetened Cream Cheese and Fill the Bread
In a mixing bowl, beat together the cream cheese and icing sugar just until the mixture s smooth. Add the heavy cream and beat until the icing is smooth and creamy.
Transfer to a piping bag. Pipe cream cheese into the slits of the buns that you cut earlier.
Dip the Bread in Garlic Butter Sauce and Bake!
To make the garlic butter sauce, pour warm, melted butter into a large bowl. Add the minced garlic (garlic should be finely minced!), honey, egg, salt, and dried parsley.
Stir everything with a whisk. Dip each filled garlic bread until it is fully coated. Place them back on the baking tray. Brush the remaining garlic butter sauce on the buns.
Bake the buns at 350 F for 15-20 minutes. Serve warm.
More Delicious Baking
- Breadmachine Cinnamon Rolls
- Salted Butter Rolls
- Chocolate Cake Loaf with Cream Cheese Filling
- Chocolate Ombre Pound Cake
10 cloves of garlic for one stick of butter?!?? Dang!! Every garlic bread recipe I have found says 2 to 4 cloves per stick of butter!!!
Soooo good!!! Thank you! And so quick and easy when just using purchased rolls or sourdough bread bowls!!
I am so glad you loved it, Cat!
Miriam Prima says
Instead of active dry yeast, can i use instant dry yeast instead?
Len Cabatuando says
I tried this yesterday and it turns out to be awesome but i put little bit of powdered milk to lessen the sourness of CreamCheese and to make the creamcheese more creamy and tasty . Thanks for sharing your recipe
Thank you Len. Thanks for the feedback.
this is amazing! just one note, might want to change the total cook time to 3 hours, after the prep / first rise and second rise before baking.
Thank you, Eric. I will also update the time 🙂 Thanks!