Korean Cream Cheese Garlic Bread

In a medium bowl, combine the softened cream cheese, granulated sugar, heavy cream (or milk), and a pinch of salt. Whisk or beat with a spoon until the mixture is smooth and creamy with no lumps. Transfer the filling to a piping bag (or a zip-top bag with a corner snipped off).

In another bowl, whisk together the melted unsalted butter, freshly minced garlic, honey (or maple syrup), mayonnaise (if using), egg yolk, dried parsley flakes, and 1/4 tsp of salt until all ingredients are thoroughly combined and emulsified. Set aside.

Preheat your oven to 160°C (325°F). Take each round bread bun and make 6-8 deep cuts, radiating from the center, without cutting all the way through the bottom. The cuts should create segments that can be gently pulled apart.

Carefully open the cuts in each bun and pipe a generous amount of the prepared cream cheese filling into each crevice. Then, dunk or generously brush each entire bun with the garlic butter glaze, ensuring the glaze gets into all the cuts and thoroughly covers the surface of the bread. You can also pour any remaining glaze over the tops.

Place the prepared buns on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown, the cream cheese filling is slightly puffed, and the garlic butter is fragrant and bubbling.

Remove from the oven. Garnish with a sprinkle of fresh chopped parsley or more dried parsley flakes, if desired. Serve immediately while warm to enjoy the full flavor and texture.