Cream Cheese Garlic Bread Korean

In a medium bowl, combine the softened cream cheese, granulated sugar, and 2 tablespoons of heavy cream or milk. Mix until smooth and creamy. Transfer the mixture into a piping bag or a ziplock bag with a corner snipped off.

In a separate bowl, whisk together the melted unsalted butter, minced garlic, the large egg, and the honey or condensed milk if using. Add the remaining 1 tablespoon of heavy cream or milk to loosen the mixture slightly.

Take each round bread bun and make 6-8 deep cuts, almost all the way through to the bottom but not completely separating the segments. Imagine cutting a flower or a star shape into the bun.

Carefully open up the cuts in each bun and pipe the cream cheese filling generously into each crevice. Ensure the cream cheese is distributed evenly throughout the bun.

Preheat your oven to 180C (350F). One by one, gently dip each cream cheese-filled bun into the garlic butter mixture, ensuring all sides and crevices are thoroughly coated. You can also use a brush to coat if dipping is too messy.

Place the coated buns on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cream cheese filling is hot and slightly bubbly. Keep an eye on them to prevent burning.

Once baked, remove the Korean cream cheese garlic bread from the oven. Sprinkle with dried parsley for a touch of color and freshness. Serve warm and enjoy immediately!