Viral Korean Cream Cheese Garlic Buns
Golden, buttery Korean Cream Cheese Garlic Buns filled with sweet cream cheese and savory garlic sauce—soft, fluffy, and irresistible bakery-style perfection!
I just made these Korean cream cheese buns today in time for my first recipe post for 2026, and I must say, I was totally pleased with their rich, savory-sweet, and creamy taste in every bite. No wonder these went viral!!!
These Viral Korean Cream Cheese Garlic Buns are from-scratch soft, pillowy buns stuffed with tangy-sweet cream cheese, then bathed in a garlicky, buttery glaze. The buns originated in South Korea, particularly in bakeries and food markets! They are baked to golden perfection, boasting a crispy exterior, a creamy, savory-sweet center, and an addictive garlicky aroma that fills the kitchen. And yes, they can be made using store-bought buns!
This recipe works even if you don’t have a stand mixer because you can use your favorite brand of bread rolls if you don’t fancy making them from scratch, or to save time! Each bun is also individually portioned, making them perfect for family gatherings, potlucks, or afternoon snacks.
In this recipe, I’ll show you exactly how to make authentic Korean Cream Cheese Garlic Buns from scratch (should you feel up to it). Whether you’re baking them for brunch, a holiday breakfast, or as a show-stopping café-style treat, these buns deliver that luxurious, bakery-quality flavor right from your own oven.
Ingredients for Korean Cream Cheese Garlic Buns from scratch
For the Buns
- 2 tablespoons warm water (100-110 F)
- 2 teaspoons active dry yeast
- 6 cups bread flour
- 1¼ cup milk
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons salt
- ½ stick unsalted butter, softened (57 g)
For the Cream Cheese Filling
- 16 oz cream cheese, softened (452 g)
- 2 tablespoons granulated sugar
- ⅔ cup heavy cream
For the Garlic Sauce
- 1 stick butter, melted (113 g)
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons grated garlic
- 2 tablespoons dried parsley
- 2 tablespoons mayonnaise
- ½ teaspoon salt, or to taste
Step-by-Step Instructions for Korean Cream Cheese Garlic Buns
1. Make the dough
Start by dissolving the yeast in warm water (100–110°F / 38–43°C). Let it sit for 5–10 minutes until it turns bubbly and foamy on top—this means your yeast is alive and active.
In a stand mixer, combine the bread flour, warm milk, sugar, eggs, honey, and salt. Pour in the activated yeast mixture and knead at medium speed for about 3 minutes until a rough dough forms.
Next, add the softened butter and continue kneading for another 8–10 minutes until the dough passes the windowpane test (stretch a small piece—if it doesn’t tear and forms a thin “window,” it’s ready).
Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place (around 82–91°F / 28–33°C) for about 1 hour or until doubled in size.
2. Prepare the cream cheese filling
While the dough rises, make the luscious, slightly sweet cream cheese filling.
In a separate bowl, beat the heavy cream and sugar using a hand mixer until the mixture reaches a thick, yogurt-like consistency. Add this whipped cream to the softened cream cheese and beat again until smooth and silky. Transfer to a piping bag and refrigerate until ready to fill the buns.
3. Mix the garlic butter sauce
In another bowl, whisk together melted butter, heavy cream, sugar, grated garlic, parsley, mayonnaise, and salt. The mayonnaise gives this glaze its signature creamy texture and rich flavor. Set aside until it’s time to assemble.
4. Shape and bake the buns
Once the dough has doubled in size, punch it down gently to remove any air bubbles. Transfer to a lightly floured surface and divide into 12 equal pieces (around 100–110 g each). Shape each portion into a smooth round ball and place them on a parchment-lined baking tray.
Cover and let the buns rest again for 45 minutes, or until noticeably puffy. Preheat your oven to 350°F (180°C).
Bake for about 20 minutes or until the tops are golden brown. Allow the buns to cool fully before filling and glazing.
5. Assemble your Korean Cream Cheese Garlic Buns
Once cooled, grab a serrated knife and carefully cut each bun into six sections, being careful not to slice all the way through—the base should remain intact.
Pipe the sweet cream cheese filling generously into each slit. Then brush (or spoon) the garlic sauce generously over the entire surface of each bun, coating every crevice.
For that irresistible glossy finish, bake the buns again at 350°F (180°C) for 10 minutes. Serve warm to let the buttery garlic aroma fill your kitchen.
Baking Tips for Perfect Korean Garlic Buns
- Room temperature ingredients: Make sure the milk, butter, and eggs are not cold—this helps the dough rise properly.
- Don’t skip the second bake: This step helps caramelize the garlic butter and make the exterior glossy.
- Adjust sweetness: For a more dessert-like bun, add an extra teaspoon of sugar to the filling. For more savory buns, reduce the sugar slightly.
- Storage tip: Store in an airtight container at room temperature for up to a day, or refrigerate up to 3 days. Reheat at 300°F (150°C) for 5 minutes before serving.
Pairing Ideas
Korean Cream Cheese Garlic Buns pair beautifully with:
- Iced coffee or milk tea for a satisfying café-style brunch.
- Savory soups like creamy corn soup or potato cream soup for a sweet–salty combo.
- Spicy Korean dishes like tteokbokki or kimchi fried rice for contrast.
Frequently Asked Questions (FAQ)
1. Can I use all-purpose flour instead of bread flour?
Yes, but keep in mind that bread flour gives these buns their signature chewiness and soft, bouncy texture. If you use all-purpose flour, the result will be slightly less fluffy.
2. Can I use store-bought buns instead of making them from scratch? Certainly! While I have made these from scratch, I find using store-bought brioche or sweet rolls so convenient and time-saving! I highly recommend doing that for sure.
3. How do I prevent the cream cheese from leaking out?
Make sure the buns are fully cooled before slicing, and the piped filling isn’t too runny. If your kitchen is warm, refrigerate the filled buns for a few minutes before glazing with garlic butter.
4. Can I make Korean Cream Cheese Garlic Buns ahead of time?
Absolutely! You can freeze baked, unfilled buns for up to a month. When ready to enjoy, thaw, fill, glaze, and re-bake for 10 minutes to revive the texture.
5. Why do Korean bakeries use mayonnaise in the garlic sauce?
The mayonnaise adds creaminess and body to the glaze, helping it cling beautifully to the buns while balancing the garlic and sugar.
6. Can I make these buns smaller?
Yes! For mini Korean Cream Cheese Garlic Buns, divide the dough into 24 portions instead of 12 and reduce baking time by about 5 minutes. Alternatively, you can use store-bought Hawaiian sweet rolls if you don’t want to make them, and to save time.
These Korean Cream Cheese Garlic Buns are a bakery-style treat that captures the magic of both sweet and savory baking. With buttery garlic sauce, tangy cream cheese filling, and a cloud-like bun texture, they make the perfect centerpiece for any brunch or weekend bake.
Korean Cream Cheese Garlic Buns
Ingredients
For the Buns:
- 2 tablespoons warm water
- 2 teaspoons active dry yeast
- 6 cups bread flour
- 1 ¼ cup milk
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons salt
- ½ cup (1 stick) unsalted butter, softened
For the Cream cheese Filling:
- 16 oz cream cheese, softened
- 2 Tablespoons granulated sugar (you can lessen sweetness by a tablespoon, if you like).
- ⅔ cups heavy cream
For the Garlic Sauce:
- ½ cup (1 stick) butter, melted
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons grated garlic
- 2 tablespoons dried parsley
- 2 tablespoons mayonnaise
- ½ teaspoon salt, or to taste
Instructions
Dough making
- Dissolve yeast in warm water (100-110°F / 38-43°C) and mix until fully combined. Let it sit in warm milk for about 5–10 minutes—just until it looks foamy and bubbly on top.
- Pour the activated yeast into a stand mixer, then add the bread flour, milk, granulated sugar, eggs, honey, and salt.
- Mix the ingredients with a dough hook at medium speed for 3 minutes or until a dough forms.
- Add softened unsalted butter and knead for 8-10 minutes at medium speed until the dough passes the windowpane test.
- Cover the mixer bowl with plastic wrap or a damp towel and let the dough rest for 1 hour at 82-91℉ (28-33℃ ) or until doubled in size. It’s the rising that matters more than the timing so monitor the bread based on that.
- While the dough is resting, prepare the cream cheese filling.
Cream cheese filling
- Add sugar to the heavy cream and beat using a hand mixer at medium speed until it thickens to a yogurt-like texture.
- Pour the beaten heavy cream into the bowl filled with softened cream cheese, and mix until smooth and well combined.
- Transfer the cream cheese filling into a piping bag and set aside.
Garlic sauce
- Combine melted butter, heavy cream, fine granulated sugar, grated garlic, dried parsley, mayonnaise, and salt.
- Stir until fully combined. Set aside.
Bake the buns
- Transfer the rested dough to a clean surface and roll to remove air bubbles.
- Divide the dough into 12 equal portions (approx. 100-110 grams for big rolls).
- Shape each piece into a round ball and place it on a baking tray lined with parchment paper.
- Cover and let the dough rest for another 45 minutes at 82-91℉ (28-33℃ ) or until puffed up.
- Preheat oven to 350℉ (180℃). Then, bake the buns for 20 minutes until golden brown.
- Allow the buns to cool completely before assembling.
Assemble of cream cheese garlic buns
- Preheat oven to 350℉ (180℃).
- Using a serrated knife, make 6 cuts on each bun without slicing all the way through, ensuring the sections remain connected at the base.
- Pipe cream cheese filling into each section. Repeat for all buns.
- Brush garlic sauce generously over each filled bun.
- Bake for an additional 10 minutes. Serve warm!
Notes
-
- Yeast activation. Use warm water (100-110°F / 38-43°C). Water that’s too hot will kill the yeast, preventing proper rising.
- What is a windowpane test? It is a test to check whether your dough is properly kneaded. You may check it by stretching a small portion of dough between your fingers. Properly kneaded dough should stretch into a thin, elastic sheet without tearing.
- Dough resting tip. If your kitchen is cool, place the dough in an oven (turned off) with a bowl of warm water to create a warm, humid environment.
- What if my dough doesn’t rise properly?
- The yeast might be expired or inactive. Try proofing it in warm water with a bit of sugar to check.
- The water temperature could be too hot (which kills the yeast) or too cold (which slows activation).
- The environment might be too cool. Place the dough in a warm spot, like an oven with the light on or near a bowl of warm water.
- Don’t overbeat your heavy cream. Stop beating when you get a yogurt-like consistency cream.
- Cut the bun into 6/8 parts but don’t cut all the way through! Make sure all the sections of buns are well connected so that the sections can hold the cream cheese fillings. The authentic Korean cream cheese garlic buns are sliced into 6 sections, but we opted for 8 to allow more surface area for the garlic butter to soak in.
- Can I use store-bought buns? Yes, that will save you plenty of time!
- Can I make 6 buns instead of 12? Yes, you can, halve the ingredients, and voila, 6 buns!
- Store leftovers in an airtight container and refrigerate for up to 3 days. Store in the freezer for up to 1 month. Thaw and reheat in an air fryer or oven at 350℉ (180℃) for 8 minutes.
Nutrition
Last updated on January 6th, 2026 at 09:53 pm
I loved your genius tip for cutting each bun into six sections. This makes adding the heavenly cream cheese filling so easy. Plus it makes the finished bun look absolutely stunning. Seriously, I don’t think it’s even possible to have just one of these little beauties!
Thank you so much! It always comes out appetizing that way.