If you’ve been on social media lately, you’ve probably seen this Korean bakery sensation—soft, fluffy bread rolls cut into wedges, filled with sweet, creamy cheese, and slathered in a savory, buttery garlic sauce. Korean Cream Cheese Garlic Bread is the perfect balance of flavors: sweet from the cream cheese filling, savory from the garlic butter, and a little salty from the parmesan.
The bread stays soft on the inside while the edges get beautifully crisp. It’s the kind of treat that’s impossible to resist. While it looks like a professional bakery creation, it’s surprisingly simple to make at home with store-bought bread rolls.
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, sugar, heavy cream, vanilla extract, and egg (if using) until smooth and creamy. Transfer to a piping bag or a zip-top bag with the corner snipped off.
Cut the Bread
Using a serrated knife, cut each bread roll into 6 wedges (like a star), cutting almost all the way through but leaving the bottom intact so the pieces stay connected. Be careful not to cut all the way through.
Fill the Bread
Pipe the cream cheese filling into the cuts between each wedge, filling generously. Place the filled bread rolls on the prepared baking sheet.
Make the Garlic Butter Sauce
In a small bowl, whisk together the melted butter, sweetened condensed milk, minced garlic, parsley, and salt until well combined.
Brush and Top
Brush the garlic butter sauce generously over the entire surface of each bread roll, making sure it seeps into the cuts. Sprinkle with grated Parmesan cheese if using.
Bake
Bake for 10 to 12 minutes, until the bread is golden brown, the edges are crispy, and the filling is bubbly. Remove from the oven and let cool slightly.
Serve
Garnish with additional fresh parsley. Serve warm.
This Korean Cream Cheese Garlic Bread is a viral sensation for good reason—sweet, savory, creamy, and utterly addictive.
