By Akshara
July 31, 2026
The Korean cream cheese garlic bun has taken bakery culture by storm with its irresistible contrast of flavours and textures. Soft brioche or dinner rolls are sliced into pull-apart wedges, filled with sweetened cream cheese, and thoroughly soaked in a garlicky parsley butter before being baked to golden perfection. The result is a crispy, buttery crust on the outside with a molten, velvety cheese centre. Making these indulgent buns at home using store-bought rolls makes the process straightforward and incredibly quick.
4 round soft brioche buns or dinner rolls 150g cream cheese, softened 2 tablespoons powdered sugar or condensed milk 2 tablespoons milk 100g unsalted butter, melted 2 tablespoons garlic, finely minced 1 tablespoon dried or fresh parsley, finely chopped 1 tablespoon mayonnaise 1 egg (optional, for setting the glaze)
Whisk the softened cream cheese, powdered sugar, and milk together until completely smooth, then transfer the mixture into a piping bag.
Slice each bun into six equal wedges from top to bottom while keeping the base intact, then pipe the cream cheese mixture generously into every slit.
Combine melted butter, minced garlic, chopped parsley, mayonnaise, and egg in a wide bowl, and dip each filled bun until fully coated.
Place the coated buns on a baking tray lined with parchment paper and bake at 180 degrees Celsius for 10 to 12 minutes until crispy and golden brown.