Home-style Korean Cream Cheese Garlic Bread

Sweet, savory, cheesy, and buttery, Korean Cream Cheese Garlic Bread is a bakery-style treat you can make at home in under 20 minutes. Soft brioche rolls are stuffed with sweet cream cheese, dipped in rich garlic butter, baked until golden, and topped with Parmesan for the ultimate crowd-pleaser.

Korean Garlic Bread

Fluffy, buttery, slightly sweet brioche rolls filled with creamy sweet cheese and coated in savory garlic butter, and finished with parmesan.

Why this stays in the rotation

1. Speedy & Straightforward: Ready in just 18–20 minutes.
2. Sweet + Savory Flavor: The well-balanced balance of creamy sweetness and garlicky richness.
3. Beautiful Presentation: Looks like it came straight from a bakery.
4. Well-balanced for Parties: Great as an appetizer, snack, or side dish.

Ingredients:

• Cream cheese – Full-fat cream cheese works best for this recipe.
• Granulated sugar
• Heavy cream – You’ll need to use heavy cream for the cream cheese mixture, but you can substitute whole milk or half and half in the garlic butter if you’re low on heavy cream.
• Large egg
• Salted butter
• Roasted minced garlic – we used the pre-minced garlic in the jar, but if you don’t have that, you can use 1 teaspoon of garlic powder.
• Parsley
• Brioche rolls – You can use store-bought or from-scratch. Usually store bought brioche buns are cut for hamburgers. If you can find any uncut, you can use Kaiser rolls instead!
• Grated Parmesan cheese – You could use finely shredded Parmesan cheese instead of grated.

Step-by-Step Instructions:

*A interactive, full, and printable recipe card with ingredients and step by step instructions can be accessed and saved at the end*

1. Make the Cream Cheese Filling

In a medium bowl, beat cream cheese, sugar, and heavy cream with an electric mixer until light and fluffy (about 1–2 minutes). Set aside.

2. Prepare the Garlic Butter Topping

In a large mixing bowl, whisk together the egg, melted butter, roasted garlic, parsley, and heavy cream until smooth.

3. Slice the Rolls

Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice each roll three times, into equal wedges, going ¾ of the way down (like cutting a pie) to create deep crevices.

4. Fill with Cream Cheese

Transfer the filling to a piping bag or resealable plastic bag with the corner snipped off. Pipe the cream cheese mixture into each crevice.

5. Dip in Garlic Butter

Holding each roll upside down, dunk the top of the bread rolls into the garlic butter mixture, letting excess drip off. Place on a lined baking tray.

6. Bake and Garnish

Bake for 8–10 minutes, or until golden brown and warmed through. Sprinkle with Parmesan cheese and extra parsley before serving.

Tips & Variations

1. Add Heat: Mix cayenne pepper or red pepper flakes into the garlic butter.
2. Extra Sweet: Add 1 teaspoon vanilla extract to the cream cheese filling.
3. Herb Lovers: Swap parsley for chopped basil and oregano for an Italian twist.

Serving Suggestions

Serve Korean Cream Cheese Garlic Bread as:

• A Side dish For soups or pasta dinners
• An Appetizer At dinner parties
• A Snack With tea or coffee

More Bread Recipes

Cheesy Hawaiian Garlic Bread

Cheddar Speedy Bread

Butter Swim Biscuits

Lemon Loaf

Korean Cream Cheese Garlic Bread Recipe

Prep 10 minutesCook 10 minutesTotal 20 minutesMakes 6 rolls

Ingredients

For the cream cheese filling:

• 1 (8-ounce) package cream cheese (full-fat), softened
• ¼ cup granulated sugar
• 2 Tablespoons heavy cream

For the butter topping:

• 1 large egg
• ½ cup 1 stick salted butter, melted
• 2 Tablespoons roasted minced garlic
• 3 Tablespoons chopped parsley plus extra for garnish
• 1 Tablespoon heavy cream

For the rolls:

• 6 Brioche rolls
• 3 Tablespoons grated Parmesan cheese

Method

1. For the cream cheese filling: Use an electric hand or stand mixer to combine the cream cheese, sugar, and heavy cream until light and fluffy. It should take 1-2 minutes. Set aside
2. For the butter topping: In a large bowl, use a spoon or spatula to mix the egg, butter, roasted minced garlic, parsley, and heavy cream until everything is fully incorporated.
3. Preheat oven to 350°F. and line a baking sheet with parchment paper. Set aside.
4. To assemble: Slice the rolls. Slice each roll three times (only going ¾ of the way to the bottom) like you were cutting a pie. You’re creating crevices for the filing.
5. Fill with the cream cheese filling. Fill a piping bag or resealable bag with the filling, cut the tip or corner off the bag, and fill it with the cream cheese filling. Pipe the filling into the crevices of each roll.
6. Dip in butter. One at a time, turn the rolls over and dip the top into the garlic butter, allowing the excess to drip off before placing them onto your prepared baking pan.
7. Bake. Bake uncovered for 8 to 10 minutes or until each roll is evenly golden.
8. Garnish and serve. While still warm, garnish with grated Parmesan cheese. Allow the rolls to cool slightly before serving.

Notes

• Storage Instructions: If you’re lucky enough to have leftover Korean garlic cheese bread, you can store it in an airtight container in the refrigerator for 3-4 days. How can we reheat this dish? Reheat large portions in the oven and individual portions in the microwave. Oven: Place the rolls on a parchment-lined baking sheet and reheat them at 350°F for 5-8 minutes or until warmed throughout. Microwave: Place individual portions on a microwave-safe plate and warm for 30-60 seconds on high until warmed completely. Allow to stand for 1 minute before serving. <div class="