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Korean Cream Cheese Garlic Buns

Abigail
These Viral Korean Cream Cheese Garlic Buns are soft, pillowy, and stuffed with tangy-sweet cream cheese, then drenched in a buttery garlic glaze! Baked to golden perfection with a crispy outside and creamy center, they’re an addictive Korean bakery favorite you’ll love making at home.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Course Breakfast, Snack
Cuisine Korean
Servings 12 pieces
Calories 547 kcal

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

  • 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.
  • 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

Tips and Tricks:
Don't fancy making the rolls from scratch? You can use store-bought rolls, like sweet butter rolls or brioche rolls. Then follow the recipe and instructions for the sweet cream cheese and garlic sauce.
    1. Yeast activation. Use warm water (100-110°F / 38-43°C). Water that's too hot will kill the yeast, preventing proper rising.
    2. 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.
    3. 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?
There are a few possible reasons:
  • 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.
  1. Don't overbeat your heavy cream. Stop beating when you get a yogurt-like consistency cream.
  2. 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.
  3. Can I use store-bought buns? Yes, that will save you plenty of time! 
  4. Can I make 6 buns instead of 12? Yes, you can, halve the ingredients, and voila, 6 buns! 
Storage: 
  • 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

Calories: 547kcalCarbohydrates: 61gProtein: 16gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 846mgPotassium: 254mgFiber: 2gSugar: 14gVitamin A: 852IUVitamin C: 1mgCalcium: 202mgIron: 1mg
Keyword how to make korean cream cheese buns
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