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Korean Cream Cheese Garlic Bread

I am not a fad baking sort of person but when I saw this combination of flavours...I really cannot help it. Garlic bread, cream cheese....what can possibly be wrong?! Some fads make so much sense. HEHEHE. AND HAPPY INTERNATIONAL WOMEN'S DAY!!! Some bunz to symbolise our cute bunz of all shapes and size.

Anyway this sounds like it's very troublesome because there are 3 components to this but it isn't! And it gives you plenty of chill time in between and is not time critical. I did this on a whim on a Sunday when I prepared the dough before I went shopping, came back after 3 hrs to punch the dough down, let it rise again, do the fillings etc and bake it again all within an hour and went to run wild again after. So, moral of story is you have plenty of prep time and chill time in between the rising of the bread. So you can choose to prep the filling during the first rise or the second rise of the bread. There's 2 opportunities for procrastination, teehee.

If you don't have a standmixer, you can do this by hand. Just knead it the old fashion way! Also to beat the cream cheese, the trick is to please let it sit out in room temperature for a long while so that you can mix it by hand easily and it becomes lump-free easier too.

Steps available in IGHighlights/Reels @thebakerlust 


Makes 6 bread rolls


Adapted from: thezhonghan

200g bread flour

1 tbsp sugar

115ml water + 1 tbsp milk powder (if no milk powder, just substitute all with milk instead)

1/2 tsp salt

3 grams instant yeast

25g vegetable oil

  1. In a standmixer with the dough hook attachment, on low speed, mix all ingredients (except oil) together until it roughly mixed. Then add in oil and knead on high until it becomes smooth and elastic.

  2. Tighten dough into a ball and let it rest covered for 1 hour or until doubled in size.

  3. Punch down dough and then split dough into 6 pieces and roll them into balls.

  4. Place the balls onto a baking sheet, cover with cling wrap/towel and let rise for about 20-30minutes until slightly risen (to test if ready: gently poke your finger into the dough and if the indentation remains or the dough does not bounce back immediately, it is proofed enough)

  5. Bake in the oven until the bread becomes lightly browned.

  6. Remove from oven and let cool


125g cream cheese, room temperature

2 tbsp icing sugar

2 tbsp heavy cream

1 tbsp milk

  1. Mix cream cheese and sugar till smooth. Then add in heavy cream and milk to lighten it and mix well. Put into piping bag and set aside till ready to use.


2 tbsp garlic powder (can substitute with minced garlic)

2 tbsp icing sugar

50g melted butter

1 egg

1 tbsp milk

A generous sprinkle of dried parsley

  1. Microwave butter for 30-45 secs until melted.

  2. Let cool slightly and then stir in garlic powder, icing sugar and milk together.

  3. Then add in egg and parsley and mix all together.

  4. Set aside until ready for use.


  1. Cut bread rolls into 6 sections (becareful not to cut all the way in that you slice the bread entirely. lol)

  2. Get your cream cheese piping bag and pipe deep into the middle and also the lines of each section.

  3. Bravely dip the bread into the garlic butter mixture

  4. Bake for another 10-15 minutes in the 180'c preheated oven until golden brown.



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