Korean Cream Cheese Garlic Bread

This is the garlic bread that broke the internet in Korean bakeries and then took over TikTok. Soft rolls scored in a crosshatch, stuffed with sweetened cream cheese, and absolutely soaked in garlic butter. It’s messy, it’s indulgent, and you’ll eat three before you realize what happened.

Ingredients

  • 6 soft dinner rolls (brioche-style works best)
  • 8 oz cream cheese, softened
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon honey
  • Pinch of salt

Step-by-Step Instructions

Step 1: Make the cream cheese filling

Beat the softened cream cheese with sugar until completely smooth. You want it spreadable but thick enough to hold its shape inside the rolls. Set it aside.

Step 2: Mix the garlic butter

Melt the butter and stir in the minced garlic, chopped parsley, honey, and a pinch of salt. The honey is the secret here. It adds a subtle sweetness that balances the garlic and makes the whole thing taste like it came from a Seoul bakery.

Step 3: Score and stuff the rolls

Take each roll and cut a deep cross pattern into it, like a hashtag. Go about three-quarters of the way down. Don’t cut all the way through. Open the sections gently and pipe or spoon the cream cheese filling into every gap. Be generous.

Step 4: Drench in garlic butter

Using a pastry brush, paint the garlic butter all over each roll. Get it into the cuts, over the top, everywhere. Whatever pools at the bottom of the pan is a bonus.

Step 5: Bake

Arrange the rolls on a lined baking sheet and bake at 350°F (175°C) for 12 to 15 minutes. You want the tops golden and the cream cheese just starting to bubble out of the cracks.

Serving Suggestions

  • Pull apart and eat warm, straight from the oven
  • Serve alongside a bowl of soup or stew for dunking
  • Pair with a simple green salad to pretend it’s a balanced meal

Tips

  • Use the softest rolls you can find. Brioche or Hawaiian rolls are ideal.
  • Let the cream cheese come to room temperature before mixing, or you’ll get lumps.
  • These reheat well in a 300°F oven for 5 minutes. Microwave makes them soggy.
  • Double the garlic butter. You’ll thank yourself.