Korean Cream Cheese Garlic Bread
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
Korean Cream Cheese Garlic Bread
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!
Ingredients
For the Bread Dough
- 1 and 1/4 cup warm milk (105-115 F)
- 2 and 1/4 tsp active dry yeast
- 1/2 cup sugar
- 1/3 cup canola oil
- 2 large eggs
- 1 tsp salt
- 4 and 1/2 cup all-purpose flour, plus 1/8 cup extra
For the sweetened Cream Cheese Filling
- 250 grams (1 block) cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
For the Garlic Butter Sauce
- 1/2 cup butter, melted
- 10 cloves garlic, minced very finely
- 3 tbsp honey
- 2 tsp dried parsley
- 1 egg
Instructions
Make the 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. See How To Knead Bread Dough with Video.
- 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
- To make the garlic butter sauce, pour warm, melted butter into a large bowl. Add the minced garlic, 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 remaining garlic butter sauce on the buns.
- Bake the buns at 350 F for 15-20 minutes. Serve warm.
Notes
- Garlic should be finely minced.
- To store leftovers, place them in a tightly covered container, or wrap them in plastic. Keep inside the fridge for up to 3 days.
- To re-heat, warm them up in the microwave for 10-20 seconds.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 2581Total Fat: 211gSaturated Fat: 117gTrans Fat: 6gUnsaturated Fat: 71gCholesterol: 650mgSodium: 4087mgCarbohydrates: 35gFiber: 0gSugar: 18gProtein: 136g
I just tried this recipe today, and I’m totally gobsmacked. I was so skeptical of the sweetened cream cheese with the garlic butter. I followed the recipe exactly, and from the first bite I knew it was absolutely worth the effort and worthy of the hype. The bread is a dream to work with. The end result is a sweet and savory, perfectly balanced, super rich yet fluffy delight that keeps you going back for more.
Thank you so much for sharing this!!
Hello Casey! I am so thrilled that you love this recipe 🙂 Thank you and I very much appreciate your feedback!
Everything about this bread is so good, the bread, the filling and the sauce. From the moment I kneaded the dough I knew this bread is going to be soft and fluffy. I baked many of your recipes and they never disappoint me. Thank you Sanna because of you I discovered so many delicious yeast breads and cakes too (tried your Devil’s Food SheetCcake and Apple Streusel Coffee Cake)
Hi Ellen! I am so happy you loved Korean Cream Cheese GB. I am glad that you enjoy trying the recipes here. I appreciate it a lot!
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!
Instead of active dry yeast, can i use instant dry yeast instead?
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!