What the heck is this?
It’s not your average garlic bread. Korean Cream Cheese Garlic Bread is an over-the-top, bakery-style street food that took the internet (and our taste buds) by storm. Imagine a soft, fluffy bun sliced like a blooming flower, stuffed with sweet cream cheese, then drenched in a buttery, garlicky, herby custard and baked until golden, crispy, and lightly caramelized. It’s sweet. It’s savory. It’s absurdly delicious.
Why You’ll Love This Recipe
– That contrast: crispy edges + creamy, gooey center
– A garlic lover’s dream, with just a kiss of sweetness
– Perfect as a brunch treat, holiday side, or fancy snack
– No weird ingredients—just pantry staples turned glorious
– Totally customizable (yes, you can throw bacon in there)
The Good Stuff You’ll Need
For the buns:
– 4 soft round brioche buns (store-bought or homemade)
For the cream cheese filling:
– 8 oz cream cheese, softened
– 2 tbsp powdered sugar
– 1 tsp vanilla extract (optional)
For the garlic custard coating:
– 6 tbsp unsalted butter, melted
– 6 cloves garlic, finely minced
– 2 tbsp honey or sugar
– 1 tbsp milk
– 1 tbsp mayo (trust us—it adds creaminess!)
– 1 egg
– 1 tsp dried parsley or 1 tbsp fresh, finely chopped
– Pinch of salt
Let’s Do This
Step 1: Make that cream cheese magic
Whip the cream cheese with powdered sugar and vanilla until smooth and fluffy. Transfer it to a piping bag or a zip-top bag with the corner snipped off.
Step 2: Slice the buns like a blooming onion
Cut each bun into 6 wedges—but don’t slice all the way through! You want the bottom to stay intact so it fans out like a flower.
Step 3: Pipe the filling
Squeeze that cream cheese filling into the cuts of each bun, making sure to get deep in the crevices. You want every bite to have creamy goodness.
Step 4: Whisk up the garlic butter custard
In a bowl, whisk together melted butter, garlic, honey (or sugar), milk, mayo, egg, parsley, and salt. It should look like a loose, golden dressing.
Step 5: Dip, soak, or spoon it on
Carefully spoon the garlic custard all over each bun, letting it drip into the cracks and over the tops. You can even dip the entire bun if you’re feeling wild.
Step 6: Bake to golden glory
Place buns on a parchment-lined baking tray and bake at 350°F (175°C) for about 15–20 minutes, or until the tops are golden, the custard is set, and your kitchen smells like buttery heaven.
Serving Suggestions
– Serve warm as a brunch showstopper or savory dessert
– Pairs beautifully with soup or a light salad
– Makes a killer addition to a Korean BBQ night
Switch It Up
– Add chopped cooked bacon or ham to the filling
– Use mascarpone or ricotta for a lighter cheese option
– Add shredded mozzarella for extra gooeyness
– Sprinkle with sesame seeds for bakery vibes
Make-Ahead Tips
– Make the cream cheese filling up to 3 days ahead and store in the fridge
– Assemble and stuff buns ahead of time, then bake fresh when ready
– Reheat in a toaster oven or air fryer for that just-baked crispiness
Questions People Actually Ask
Q: Can I make this with regular sandwich bread?
A: You can try, but it won’t hold the filling and custard the same way. Stick with round, soft buns like brioche or milk bread for best results.
Q: Is this really sweet and garlicky?
A: Yes! That’s the signature combo. It’s rich, balanced, and addictively weird in the best way.
Q: Can I make it without mayo?
A: You can skip it or replace with a spoonful of sour cream or Greek yogurt—it’s just there for creaminess.
Korean Cream Cheese Garlic Bread: The Sweet-Savory, Gooey-Crispy Obsession You Didn’t Know You Needed
- Total Time: 35 minutes
- Yield: 4 buns
Description
It’s not your average garlic bread. Korean Cream Cheese Garlic Bread is an over-the-top, bakery-style street food that took the internet (and our taste buds) by storm. Imagine a soft, fluffy bun sliced like a blooming flower, stuffed with sweet cream cheese, then drenched in a buttery, garlicky, herby custard and baked until golden, crispy, and lightly caramelized. It’s sweet. It’s savory. It’s absurdly delicious.
Ingredients
For the buns:
– 4 soft round brioche buns (store-bought or homemade)
For the cream cheese filling:
– 8 oz cream cheese, softened
– 2 tbsp powdered sugar
– 1 tsp vanilla extract (optional)
For the garlic custard coating:
– 6 tbsp unsalted butter, melted
– 6 cloves garlic, finely minced
– 2 tbsp honey or sugar
– 1 tbsp milk
– 1 tbsp mayo (trust us—it adds creaminess!)
– 1 egg
– 1 tsp dried parsley or 1 tbsp fresh, finely chopped
– Pinch of salt
Instructions
Step 1: Make that cream cheese magic
Whip the cream cheese with powdered sugar and vanilla until smooth and fluffy. Transfer it to a piping bag or a zip-top bag with the corner snipped off.
Step 2: Slice the buns like a blooming onion
Cut each bun into 6 wedges—but don’t slice all the way through! You want the bottom to stay intact so it fans out like a flower.
Step 3: Pipe the filling
Squeeze that cream cheese filling into the cuts of each bun, making sure to get deep in the crevices. You want every bite to have creamy goodness.
Step 4: Whisk up the garlic butter custard
In a bowl, whisk together melted butter, garlic, honey (or sugar), milk, mayo, egg, parsley, and salt. It should look like a loose, golden dressing.
Step 5: Dip, soak, or spoon it on
Carefully spoon the garlic custard all over each bun, letting it drip into the cracks and over the tops. You can even dip the entire bun if you’re feeling wild.
Step 6: Bake to golden glory
Place buns on a parchment-lined baking tray and bake at 350°F (175°C) for about 15–20 minutes, or until the tops are golden, the custard is set, and your kitchen smells like buttery heaven.
Notes
– Serve warm as a brunch showstopper or savory dessert
– Pairs beautifully with soup or a light salad
– Makes a killer addition to a Korean BBQ night
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~28g
- Carbohydrates: ~32g
- Protein: ~7g