Korean Cream Cheese Garlic Buns are a popular bakery-style bread made by filling soft, mildly sweet buns with cream cheese and coating them in a savoury garlic butter mixture.
What makes them different from regular garlic bread is the combination of flavours and textures in one bun: the bread stays soft and fluffy, the cream cheese filling adds a cool, tangy richness, while the garlic butter creates a buttery, savoury crust.
The buns are usually cut into sections without slicing all the way through, allowing the garlic butter and cream cheese to reach almost every bite. Although they look elaborate, the recipe uses simple ingredients and can be made at home with basic baking equipment.
As seen on Shark Tank India
Muskan lost 15 kg in 90 days.
You could be next.
4.5 ★★★★★
Facebook Rating
Book your consultation
Ingredients
For the Buns
- All-purpose flour (maida) – 250 g or about 2 cups
- Instant yeast – 1 tsp
- Sugar – 2 tbsp
- Salt – ½ tsp
- Warm milk – 120 ml or ½ cup
- Egg – 1
- Unsalted butter – 30 g or 2 tbsp
- Oil – 1 tsp, for greasing
For the Cream Cheese Filling
- Cream cheese – 150 g
- Powdered sugar – 2 tbsp
- Milk or fresh cream – 1 tbsp
- Vanilla extract – ½ tsp
For the Garlic Butter Sauce
- Unsalted butter, melted – 60 g or 4 tbsp
- Garlic, finely minced – 1½ tbsp
- Milk – 2 tbsp
- Mayonnaise – 1 tbsp
- Honey or sugar – 1 tbsp
- Dried parsley – 1 tsp
- Chilli flakes – ½ tsp, optional
- Salt – a small pinch
For Topping
- Sesame seeds – 1 tsp, optional
- Fresh parsley or coriander – 1 tbsp, finely chopped
Step-by-Step Method
1. Prepare the Dough
Add maida, instant yeast, sugar and salt to a large mixing bowl. Mix well.
Add warm milk and the egg. Mix until a soft dough starts forming.
Add the softened butter and knead for about 8–10 minutes until the dough becomes smooth, soft and slightly elastic.
Tip: The dough should feel soft and slightly tacky but should not be extremely sticky.
2. Let the Dough Rise
Lightly grease a bowl with oil and place the dough inside.
Cover with a clean cloth or cling film and leave it in a warm place for about 1–1½ hours, or until the dough doubles in size.
The rising time can vary depending on room temperature.
3. Shape the Buns
Once the dough has doubled, gently punch it down to release excess air.
Divide it into 6 equal portions.
Shape each portion into a smooth round ball and place them on a lined baking tray, leaving enough space between each bun.
Cover and let them rest again for 30–40 minutes.
4. Bake the Buns
Preheat the oven to 180°C.
Brush the tops lightly with milk or beaten egg for better browning.
Bake for about 15–18 minutes, or until the buns become lightly golden on top.
Remove from the oven and allow them to cool for a few minutes.
5. Make the Cream Cheese Filling
Add cream cheese, powdered sugar, milk or fresh cream and vanilla extract to a bowl.
Whisk until smooth and creamy.
Transfer the mixture to a piping bag. You can also use a zip-lock bag and snip off one corner.
6. Prepare the Garlic Butter Sauce
In a bowl, combine melted butter, minced garlic, milk, mayonnaise, honey or sugar, parsley, chilli flakes and a small pinch of salt.
Mix well.
The mayonnaise helps give the sauce a richer, creamier texture.
7. Cut and Fill the Buns
Take one cooled bun and cut it into 6 sections, making sure not to cut all the way through the bottom.
Gently open the sections.
Pipe the cream cheese filling generously between each section and into the centre of the bun.
Repeat with the remaining buns.
8. Coat with Garlic Butter
Carefully spoon or brush the garlic butter sauce over the entire bun, making sure it reaches between the cuts and around the edges.
Add sesame seeds or chopped parsley if desired.
9. Bake Again
Place the filled and coated buns back on the baking tray.
Bake at 170°C for 5–7 minutes, just until the garlic butter becomes fragrant and the tops turn slightly golden.
Avoid overbaking, as the cream cheese filling can dry out.
Serve warm.
As seen on Shark Tank India
Muskan lost 15 kg in 90 days.
You could be next.
4.5 ★★★★★
Facebook Rating
Book your consultation
Frequently Asked Questions
Can I Make Korean Cream Cheese Garlic Buns Without Eggs?
Yes. Replace the egg with about 2–3 tbsp additional milk. The texture may be slightly different but the buns will still turn out soft.
Can I Use Homemade Cream Cheese?
Yes. Homemade cream cheese can be used as long as it has a thick, smooth consistency. If it is watery, strain it before preparing the filling.
Can I Make These Buns Without An Oven?
Yes. You can use an air fryer, although you will need to work in batches depending on its size. Bake the buns at around 160–170°C and check them early because air fryers cook faster than conventional ovens.
How Should I Store Korean Cream Cheese Garlic Buns?
Store them in an airtight container in the refrigerator because they contain cream cheese. Reheat gently before serving.