These had been sitting on my “to make” list for MONTHS. Cream cheese. Garlic butter. Sweet bread. It sounded chaotic. It sounded incredible. It sounded like a lot of work.
I finally caved and… yeah. It’s a lot of work. But also?? Worth every single minute.
Soft brioche buns stuffed with vanilla cream cheese, dunked in a glossy garlic-butter-mayo situation (yes mayo, just trust me), then baked until golden and smell-alarming. Pull one open and watch the filling ooze out. Your kitchen is going to smell like a Korean bakery and a garlic bread shop had a baby and it’s honestly a little unhinged how good this is.
Why Brioche Buns Make a Difference
Brioche isn’t just bread here…. it’s the FOUNDATION. Its high butter and egg content creates that signature tender crumb that soaks up the garlic butter sauce without turning into a soggy disaster. Regular hamburger buns will absolutely fall apart on you (don’t even try it).
St Pierre brioche buns are my top pick, and yes, I’m particular about this. They’re the right size, texture, and richness every single time. The slight sweetness plays BEAUTIFULLY against the savory garlic and tangy cream cheese, balancing the whole thing out.
CRITICAL tip: chill the buns for 10-15 minutes before cutting. Cold brioche holds its shape when you slice those six sections cleanly. Room temp brioche just tears and squishes under your knife. *Work smart, stay tidy*!
How to Cut & Fill the Buns Perfectly
- Grab each brioche bun and make SIX clean cuts from the top down (*pizza-style wedges*). Stop about three-quarters of the way through. Keep the bottom INTACT or your filling escapes
- Use a sharp serrated knife for the cleanest slices. Brioche is soft and squishy (a temperamental little thing), so gentle pressure beats sawing every time
- Snip the tip of your piping bag to create an opening roughly 1/2 inch wide. Too small and you’ll be pumping all day…. too big and it’s chaos
- Pipe cream cheese INTO each cut, filling generously from the bottom up. Twist the bag as you pull upward to pack it in
- Squeeze extra cream cheese right into the CENTER of the bun (that molten surprise when someone bites in? *Chef’s kiss*
- Work ONE bun at a time so they don’t dry out while you fuss around with the others
Storing & Reheating Leftovers
STORE leftover buns in an AIRTIGHT container in the fridge for up to 3 days…. the cream cheese filling sets up overnight, so don’t panic if they feel firm when cold
REHEAT in a 160°C oven for 5-7 minutes (skip the microwave unless you enjoy soggy brioche). That dry heat re-crisps the buttery edges while melting the center back to gooey perfection…. honestly, they’re best eaten the same day, but this method works in a pinch
What to Cook Next
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- Best Homemade Garlic Knots
- Cream Cheese Hawaiian Roll Sliders
- Jalapeño Popper Biscuits
- Italian Hawaiian Roll Meatball Sliders
- Irresistible Bread Machine Garlic Bread
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2750-2950
- Protein: 47-55 g
- Fat: 155-170 g
- Carbohydrates: 295-320 g
Ingredients
For the bread:
- 6 brioche buns (preferably St Pierre for the best texture)
For the cream cheese filling:
- 12.35 oz cream cheese (softened to room temperature)
- 4 tbsp sugar
- 1/2 tsp vanilla extract
For the garlic butter custard:
- 2.45 oz butter (preferably Kerrygold unsalted)
- 2.5 tbsp garlic (freshly minced)
- 2 tbsp milk
- 1 tbsp heavy cream
- 1.5 tbsp mayonnaise (preferably Hellmann’s)
- 3 tbsp sugar
- 1 tbsp dried parsley
- 1 egg
- 1/4 tsp salt
Step 1: Preheat and Prep Ingredients
- 2.5 tbsp garlic
- All other ingredients measured and ready
Preheat your oven to 180°C (356°F).
While the oven heats, mince the garlic finely and measure out all remaining ingredients into small bowls—this ensures smooth cooking without interruptions.
I like to use a microplane for garlic to get the finest texture, which distributes better throughout the sauce.
Step 2: Whip the Sweet Filling
- 12.35 oz cream cheese
- 4 tbsp sugar
- 1/2 tsp vanilla extract
In a bowl, combine the softened cream cheese, 4 tbsp sugar, and vanilla extract, mixing until smooth and creamy.
Transfer the mixture to a piping bag—this makes it easy to fill the bun cuts precisely later.
Set aside until needed.
Step 3: Mix the Herbaceous Glaze
- 2.45 oz butter
- 2.5 tbsp garlic
- 2 tbsp milk
- 1.5 tbsp mayonnaise
- 3 tbsp sugar
- 1 tbsp dried parsley
- 1 egg
- 1/4 tsp salt
Melt 20g (about 1.5 tbsp) of butter in a pan over medium-low heat, then add the minced garlic and cook gently for 2-3 minutes until softened and fragrant—don’t let it brown.
In a separate bowl, combine this cooked garlic with the remaining melted butter (50g or about 1.75 tbsp melted in the microwave for 30 seconds), milk, mayonnaise, 3 tbsp sugar, dried parsley, egg, and salt, whisking until fully combined and glossy.
This creates the savory-sweet coating that makes the bread special.
Step 4: Slice the Pockets
- 6 brioche buns
Take each brioche bun and carefully cut it into six sections from the top, cutting about three-quarters of the way down but leaving the bottom intact so the bun stays connected—this creates pockets for the fillings.
Work gently with the soft brioche to avoid tearing.
Step 5: Stuff and Dip
- cream cheese filling from Step 2
- prepared buns from Step 4
- garlic butter sauce from Step 3
Using the piping bag, fill the cuts of each bun with the cream cheese filling from Step 2, distributing it evenly across the sections.
Dip each filled bun into the garlic butter sauce from Step 3, coating all sides generously, then place on a baking tray.
Once all buns are coated, pipe additional cream cheese into the center of each bun for extra richness—I find this two-stage piping creates the best texture and flavor distribution throughout.
Step 6: Oven Bake and Cool
Bake the coated buns in the preheated 180°C oven for 10 minutes, until the tops are golden and the cream cheese begins to set.
Remove from the oven and let cool for 5-10 minutes before serving—this resting period allows the filling to firm up slightly while staying creamy inside.
Homemade Korean Cream Cheese Garlic Bread
Ingredients
Method
- Preheat your oven to 180°C (356°F). While the oven heats, mince the garlic finely and measure out all remaining ingredients into small bowls—this ensures smooth cooking without interruptions. I like to use a microplane for garlic to get the finest texture, which distributes better throughout the sauce.
- In a bowl, combine the softened cream cheese, 4 tbsp sugar, and vanilla extract, mixing until smooth and creamy. Transfer the mixture to a piping bag—this makes it easy to fill the bun cuts precisely later. Set aside until needed.
- Melt 20g (about 1.5 tbsp) of butter in a pan over medium-low heat, then add the minced garlic and cook gently for 2-3 minutes until softened and fragrant—don’t let it brown. In a separate bowl, combine this cooked garlic with the remaining melted butter (50g or about 1.75 tbsp melted in the microwave for 30 seconds), milk, mayonnaise, 3 tbsp sugar, dried parsley, egg, and salt, whisking until fully combined and glossy. This creates the savory-sweet coating that makes the bread special.
- Take each brioche bun and carefully cut it into six sections from the top, cutting about three-quarters of the way down but leaving the bottom intact so the bun stays connected—this creates pockets for the fillings. Work gently with the soft brioche to avoid tearing.
- Using the piping bag, fill the cuts of each bun with the cream cheese filling from Step 2, distributing it evenly across the sections. Dip each filled bun into the garlic butter sauce from Step 3, coating all sides generously, then place on a baking tray. Once all buns are coated, pipe additional cream cheese into the center of each bun for extra richness—I find this two-stage piping creates the best texture and flavor distribution throughout.
- Bake the coated buns in the preheated 180°C oven for 10 minutes, until the tops are golden and the cream cheese begins to set. Remove from the oven and let cool for 5-10 minutes before serving—this resting period allows the filling to firm up slightly while staying creamy inside.