Finger Foods, Snack
Korean Cream Cheese Garlic Bread

Korean Cream Cheese Garlic Bread

Ingredients

  • 1 King’s Hawaiian Bread Round

Cream Cheese Filling Ingredients

  • 8 oz cream cheese (room temperature)
  • 1/4 cup of granulated sugar

Garlic Butter Soak Ingredients

  • 1 cup of unsalted butter (melted, 2 sticks)
  • 1/2 cup of whole milk (or half and half or cream)
  • 2 Tbsp of granulated sugar
  • 4 Tbsp of garlic (minced or grated)
  • 1 1/2 Tbsp of dry parsley flakes
  • 2 large eggs
  • Salt to taste (you can salt the butter mixture or you can sprinkle the rolls after they come out of the oven–if sprinkling, I use fleur de sel, otherwise, Kosher Salt)

Directions

  • Combine the cream cheese filling with the sugar and put it in a ziplock and set aside until needed to pipe–cut the tip pea-size if using for slider rolls, larger if using the round loaf
  • In a large bowl, mix all the ingredients for the garlic butter but make sure not to cook the eggs; warm only and set aside until needed
  • Cut the King’s Hawaiian bread horizontally without cutting through to make a “flower” with 8 equal wedges
  • Dunk the bread into the garlic butter soak and let the excess drain
  • Put the bread on a baking sheet and pipe the cream cheese filling in the middle
  • Preheat the oven to 400 degrees and bake for 8-10 minutes or until the bread is crispy and golden

NOTE: 

  • I double the recipe for both the filling and butter (the butter can get away with 1 recipe but it makes it easier to dunk if you have more)
  • I typically use half the sugar for both the cream and the butter
  • Enough for 2×24 party pack rolls of King’s Hawaiian sliders (Costco Pack which has since changed to 2×16)
  • Do not double pipe the bread; too much cream isn’t as good
  • Do not cut too deep, the bread falls apart, cut enough for 1 layer of pipe
  • Dunk in top down and lift and let the excess coat the rest of the bread
  • Do not cook longer than 10 minutes; don’t wait for it to brown; take it out at 10 minutes and let it cool
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