YEAST BREADS

Korean Cream Cheese Garlic Bread

April 29, 2022

Golden brown and crispy on the outside, soft and creamy on the inside, these Korean Cream Cheese Garlic Bread are full of buttery garlic flavor and aroma. They are always a hit for appetizers, brunches or dinner parties.

Here am I, standing here in a corner of the kitchen waiting for these Korean cream cheese garlic bread to cool down. This is the second batch I made this week, as I could not have myself one full bread in the first one. Everyone loved them so much that they already took one each person right after I took the tray out of the oven. They are so good! I promise I’ll get 2 for myself at least, this time.

If you could smell the buttery, garlicky aroma coming from the oven while these breads are still baking, you’ll know how incredibly delicious they’re going to be. If you have tried regular garlic bread before, you’ll know that these Korean cream cheese garlic breads are an upgraded version of garlic bread. It’s crispy, soft, garlicky, buttery, creamy, sweet and savory, all combined in one bite. You’ve got everything you need!

 

KOREAN CREAM CHEESE GARLIC BREAD

Unlike other regular garlic bread that has a big loaf size, these Korean style cream cheese breads are made using medium round rolls, like hamburger shape without a cut in halves. I prefer to use classic dinner rolls to make this homemade garlic bread recipe. You can also use premade roll dough, store-bought rolls or make your own rolls from scratch. The rolls then will be cut into wedges then soaked with garlic butter mixture and filled with cream cheese filling. Finally, they will be coated with garlic butter mixture again for the most flavor and baked until gold brown, crispy on the outside.

 

HOW TO MAKE CREAM CHEESE FILLING 

It’s easy to make cream cheese filling. In a medium mixing bowl, whisk the softened cream cheese and powdered sugar until everything is smooth and sugar is completely dissolved. Whisk in heavy cream until combined. The mixture should be smooth, creamy and thick enough to pipe. Transfer the cream cheese filling to a piping bag and set aside.

HOW TO MAKE GARLIC BUTTER MIXTURE

Peel, wash and chop the garlic. In a medium pan, fry butter and chopped garlic over medium-low heat until fragrant and light golden. Make sure you will remove from the heat once the mixture turns light golden, not burnt. Transfer the mixture to a small mixing bowl and let it cool.

Once the garlic butter mixture is still warm, add in heavy cream, sugar, salt, chopped parsley (thymes, or Italian seasonings, herbs of choice) and whisk together until combined. The mixture should be garlicky, slightly sweet and salty. Adjust to taste if desired.

 

ASSEMBLE CREAM CHEESE GARLIC BREAD

Cut each bread into 6 or 8 equal wedges. Make sure to NOT cut all the way through, I usually make one cut down to the middle with a bread knife.

Use a pastry brush to brush a layer of garlic butter mixture between each wedge, then pipe a line of the cream cheese filling between them. Do it very carefully so you will not break the wedges. Coat the bread by brushing a layer of garlic butter mixture outside the bread using a pastry brush. Another quick way to coat the bread is that you can dip whole bread into the garlic butter mixture halfway through to coat the top and let it sink into the wedges. Sprinkle parsley on the outside of the bread if desired.

Bake the garlic breads for 8 to 10 minutes or until the bread is golden brown and crispy on the outside. Remove the breads from the oven and let it cool for a few minutes. Serve it warm.

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Korean Cream Cheese Garlic Bread

Golden brown and crispy on the outside, soft and creamy on the inside, these Korean Cream Cheese Garlic Bread are full of buttery garlic flavor and aroma. They are always a hit for appetizers, brunches or dinner parties.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Servings 8 servings

Ingredients
  

For The Bread

  • 8 medium dinner rolls, store-bought or made from scratch

For Cream Cheese Filling

  • 8 ounce (226g/1 block) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60ml) heavy cream, cold
  • 1/4 cup (28g) powdered sugar, sifted

For Garlic Butter Mixture

  • 1/2 cup (1 stick/113g) unsalted butter
  • 8-10 garlic cloves, roughly chopped
  • 1/4 cup (60ml) heavy cream, or half and half, or whole milk
  • 2 tablespoons (15g) powdered sugar, sifted
  • 1/4 teaspoon salt
  • Parsley or thymes, chopped or dried Italian seasonings

Instructions
 

Make Cream Cheese Filling

  • In a medium mixing bowl, whisk the softened cream cheese and powdered sugar until everything is smooth and sugar is completely dissolved.
  • Whisk in heavy cream until combined. The mixture should be smooth, creamy and thick enough to pipe. Transfer the cream cheese filling to a piping bag and set aside.

Make Garlic Butter Mixture

  • In a medium pan, fry butter and chopped garlic over medium-low heat until fragrant and light golden. Make sure you will remove from the heat once the mixture turns light golden, not burnt. Transfer the mixture to a small mixing bowl and let it cool a bit.
  • Once the garlic butter mixture is still warm, add in heavy cream, sugar, salt, chopped parsley (thymes, or Italian seasonings, herbs of choice) and whisk together until combined. The mixture should be garlicky, slightly sweet and salty. Adjust the seasonings to taste if desired.

Assemble The Bread

  • Cut each bread into 6 or 8 equal wedges. Make sure to NOT cut all the way through, I usually make one cut down to the middle with a bread knife.
  • Use a pastry brush to brush a layer of garlic butter mixture between each wedge, then pipe a line of the cream cheese filling between them. Do it very carefully so you will not break the wedges.
  • Coat the bread by brushing a layer of garlic butter mixture outside (top and the sides) using a pastry brush. Another quick way to coat the bread is that you can dip whole bread into the garlic butter mixture halfway through to coat the top and let it sink into the wedges. Sprinkle parsley on the outside of the bread if desired.
  • Bake the garlic breads for 8 to 10 minutes or until the bread is golden brown and crispy on the outside. Remove the breads from the oven and let it cool for a few minutes. Serve it warm.
  • Once cooled, store the cream cheese garlic bread in an airtight container for up to 4 days in the fridge or freeze them for up to 2 months. Reheat in a 350°F oven for 5 to 10 minutes before serving.
Keyword Appetizer, Cream Cheese Garlic Bread, Korean Cream Cheese Garlic Bread, Side Dish

 

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