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Korean Garlic Cream Cheese Bread Rolls

Korean garlic cream cheese bread rolls combine soft, lightly sweet yeast rolls with a smooth cream cheese filling and a buttery garlic coating. They bake until golden, with the egg mixture set in the center.
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Prep Time 14 minutes
Cook Time 37 minutes
rising and cooling 2 hours 18 minutes
Total Time 3 hours 9 minutes
Servings: 8 servings
Course: Snack
Cuisine: Korean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1.25 cup whole milk warmed to 105°F to 110°F
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 4 cup all-purpose flour spooned and leveled
  • 1 tsp kosher salt
  • 0.25 cup canola oil divided
For the cream cheese filling
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup confectioners' sugar
For the garlic coating
  • 0.5 cup unsalted butter melted and cooled until warm
  • 2 eggs large
  • 0.25 cup sweetened condensed milk
  • 2 tbsp garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 0.5 tsp fine salt

Equipment

  • 1 stand mixer with dough hook
  • 1 large baking sheet

Method
 

Make the rolls
  1. Whisk the warm milk, instant yeast, and granulated sugar together in a large bowl.
  2. Let the mixture stand for 5 minutes.
  3. Add the flour, kosher salt, and 3 tablespoons of the canola oil, then knead with a stand mixer and dough hook on medium-low speed for 8 to 10 minutes, until smooth and elastic.
  4. Grease a large bowl with the remaining 1 tablespoon of canola oil, add the dough, and cover it.
  5. Let the dough rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
  6. Line a large baking sheet with parchment paper.
  7. Divide the dough into 8 equal pieces, shape each piece into a smooth ball, and arrange them on the sheet with space between.
  8. Cover the rolls and let rise for 35 to 50 minutes, until puffy, while heating the oven to 350°F.
  9. Bake for 18 to 22 minutes, until golden brown.
  10. Cool the rolls on the baking sheet for 20 minutes.
Mix the filling
  1. Beat the cream cheese and confectioners' sugar in a medium bowl until smooth.
  2. Transfer the filling to a piping bag or a zip-top bag with a corner snipped off.
Prepare the garlic coating
  1. Whisk the eggs and sweetened condensed milk in a wide bowl.
  2. Whisk in the warm melted butter, minced garlic, finely chopped fresh parsley, and fine salt.
Fill and bake
  1. Cut each roll into 6 wedges, stopping before cutting through the bottom.
  2. Pipe the cream cheese filling into the cuts.
  3. Dip each roll cut-side down into the garlic coating, spooning it into the cuts and over the top.
  4. Let excess coating drip back into the bowl and return the rolls to the parchment-lined baking sheet.
  5. Bake at 350°F for 15 to 18 minutes, until the coating is set and golden and the egg mixture in the center of a roll reaches 160°F.

Notes

For neat filling, soften the cream cheese before beating it smooth. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the coating and filling can change texture. For a dairy-free variation, use plant-based milk, cream cheese, butter, and condensed milk.