Cream Cheese Garlic Bread Korean

In a medium bowl, combine the softened cream cheese, granulated sugar, and heavy cream or milk. Mix until smooth and creamy. Transfer the mixture into a piping bag or a ziploc bag with a corner snipped off, then set aside.

In another bowl, whisk together the melted unsalted butter, minced garlic, 50ml milk, and the large egg. If desired, add a tablespoon of honey or maple syrup for a touch of sweetness. Mix well until all ingredients are thoroughly combined.

Take each bread roll and make four deep cuts from the top almost all the way through to the bottom, creating eight wedges but ensuring the base remains intact. Be careful not to cut all the way through the bottom.

Dip each cut bread roll entirely into the garlic butter mixture, making sure the cuts are filled and the bread is fully saturated. You can spoon the mixture over the bread to ensure even coating. Allow any excess to drip off briefly.

Using the piping bag, generously pipe the cream cheese filling into each of the four cuts within the bread roll. Ensure an even distribution of the filling throughout the bread.

Preheat your oven to 180°C (350°F). Place the filled bread rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the bread is golden brown and the cream cheese filling is warm and slightly bubbly.

Once baked, remove the Cream Cheese Garlic Bread from the oven. Sprinkle generously with fresh finely chopped parsley. Serve immediately while warm and enjoy this delightful Korean treat.