Korean Cream Cheese Garlic Buns

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Get ready for a Thanksgiving dinner roll upgrade with these amazing Korean Cream Cheese Garlic Buns! These buns are unlike anything you’ve ever tasted – they’re sweet, salty, garlicky, and downright delicious. Once you try them, regular garlic bread might become a thing of the past!

Korean Cream Cheese Garlic Buns

Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish
Servings 16 small buns


  • 16 King’s Hawaiian Original Hawaiian Sweet Rolls let them dry out at room temperature for 2 hours

Cream cheese filling:

  • 8 oz cream cheese softened (226g)
  • 2-3 tablespoons sweetened condensed milk to taste
  • Pinch of salt

Garlic butter custard:

  • ½ cup melted butter 113g
  • 1 egg
  • ¼ cup milk
  • 2 tbsp sweetened condensed milk
  • 2-3 tablespoons chopped or minced garlic
  • ½ tsp salt
  • 2 tbsp chopped fresh parsley
  • ½ tsp paprika


  • 2 tbsp grated or shredded parmesan cheese


  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Use a sharp serrated knife to make 4 cuts in each roll, going 75% of the way down, dividing each roll into 8 equal sections that are still connected. If this seems difficult, just make 2 cuts, creating 4 sections each.
  • Combine the cream cheese, sweetened condensed milk, and salt. Transfer the mixture to a piping bag, make a small cut, and fill each roll by piping the cream cheese filling into each opening.
  • In a separate bowl, mix together melted butter, egg, milk, sweetened condensed milk, garlic, salt, parsley, and paprika until well combined.
  • Carefully dip each roll into the garlic butter mixture for 1-2 seconds per side and place them on the lined baking sheet. Lift any leftover garlic from the bottom of the bowl and brush it onto the rolls.
  • Sprinkle parmesan cheese on the rolls.
  • Bake for approximately 15 minutes until the rolls are golden.
  • Serve while still warm and enjoy!


You can substitute King’s Hawaiian Rolls with any brioche slider buns of your choice.

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