What would you get if garlic bread and a cheese danish moved to Korea and had a baby? Korean cream cheese garlic bread! Think: soft white bread rolls cut into segments, plumped up with slightly-sweetened cream cheese, then dunked and coated in honey butter garlic custard and baked in the oven until warm on the inside and toasty on top. I’m sure I don’t need to convince you how incredible this Korean cream cheese garlic bread tastes. What’s more, you can opt to use store-bought rolls to save time and effort but still enjoy that freshly baked bread feeling.
If you’re in for a baking project, bake homemade rolls for the ultimate version of this treat. Consider using the milk bread recipe from my Salted Honey Scallion Wool Bread shaped into 4 large rolls (i.e. divide dough into 4 pieces instead of 5 for second rise), let rise 40-45 mins or until doubled in size, bake at 350°F for 25-30 mins. Skip the egg wash since the rolls are baked again in this recipe.
Related: A Cheesy, Spicy Tteokbokki Recipe You Can Make At Home
ingredients
Sweetened cream cheese filling
Garlic butter custard coating
Assembly and garnish
directions
Storage: Keep refrigerated in tightly-lidded container. To reheat, place in 350°F oven for 12-15 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
For the sweetened cream cheese filling, using an electric beater or by hand with a spatula, mix softened cream cheese with sugar and milk until sugar is fully dissolved. Transfer into piping bag with a ½-inch opening.
For the garlic butter custard coating, melt butter on stove or in microwave. Transfer into large bowl and set aside to cool for a moment.
Using a serrated knife, make three cuts almost but not all the way through each bread roll to create six segments that are still attached at the bottom.
Add remaining custard ingredients to the cooled, melted butter. Whisk well.
To assemble, slightly pull apart bread segments and pipe a line of cream cheese mixture along the entire length. Repeat for all. Save a bit of cream cheese mixture (about 4 tsp) for garnish after baking, as I have using a star tip.
Submerge each prepared bread roll fully into honey garlic custard, turning several times to fully coat, and inverting to drain excess back into the bowl. Set on parchment-lined baking sheet. Repeat for all rolls.
Bake 8-10 minutes or until rolls are warm through and tops are toasted. Cool slightly and pipe a small star on each roll using the reserved cream cheese mixture.
Sprinkle with dried parsley. Enjoy warm!
