Few pastries have taken the global food scene by storm like Korean Cream Cheese Garlic Buns.
Originating in the bustling bakeries of Seoul, these golden-brown buns combine the sweet, creamy richness of cheesecake with the savory allure of roasted garlic butter—a perfect marriage of East-meets-West indulgence.
Once exclusive to local Korean bakeries like Paris Baguette and Gontran Cherrier, the recipe quickly became a viral street-food sensation, spreading from Seoul to Singapore, New York, and beyond. What makes it so special? The contrast: a soft, milky bun filled with sweet cream cheese, soaked in aromatic garlic butter, and baked to glossy perfection.
Let’s dive into how you can recreate this Korean masterpiece at home—crispy, creamy, and irresistibly addictive.
What Are Korean Cream Cheese Garlic Buns?
Despite their name, these buns are more dessert-like than savory.
They’re made from Korean milk bread—light, fluffy, and slightly sweet—then stuffed with sweetened cream cheese filling, cut into sections like a blooming flower, and drenched in garlicky butter sauce before a final bake.
It’s this second bake that caramelizes the garlic and gives the buns their signature glossy crust.
Why This Recipe Is Different (and Better)
Most online versions simplify or skip key steps—but authenticity and precision matter.
This recipe replicates the true Korean bakery texture, using techniques based on culinary food science and artisan bread-making principles.
What Sets This Apart:
- Proper fermentation for chew and flavor depth.
- Balanced filling ratio (no oozing or hollow centers).
- Stabilized cream cheese mixture that doesn’t collapse during baking.
- Controlled baking temperature for an even, golden crust.
Ingredients (with Substitutes and Explanations)
🥖 For the Milk Bread Buns
- 2 ¾ cups (340 g) bread flour (high protein = chewy texture)
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- ¾ cup (180 ml) warm milk (around 40 °C)
- 2 tbsp unsalted butter, softened
- 1 egg
Substitute: Use all-purpose flour for a softer, cake-like texture if bread flour isn’t available.
🍰 For the Cream Cheese Filling
- 225 g cream cheese, cold but pliable
- 2 tbsp sugar or honey
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Pro Tip: Chill the filling 15 minutes before piping to help it retain shape during baking.
🧄 For the Garlic Butter Sauce
- ½ cup (115 g) melted unsalted butter
- 3 tbsp minced fresh garlic (about 6 cloves)
- 1 tbsp honey
- 1 tbsp condensed milk (authentic Korean touch)
- 1 tbsp mayonnaise (for creamy stability)
- 1 tbsp chopped parsley
- 1 beaten egg (adds glossy finish)
Vegan option: Use plant-based butter and vegan mayo; replace egg with 1 tsp cornstarch mixed with 2 tbsp water.
Step-by-Step Instructions (With Professional Insights)
1️⃣ Make the Dough
- In a stand mixer, combine warm milk, sugar, and yeast. Let it bloom 5 minutes.
- Add flour, salt, and egg. Mix on low until shaggy.
- Add softened butter; knead 10–12 minutes until smooth and elastic.
- Form into a ball, cover, and proof for 1 hour or until doubled in size.
Food-Science Tip: Gluten formation during kneading traps CO₂ from yeast, giving that fluffy interior—don’t under-knead.
2️⃣ Shape and Bake the Buns
- Punch down dough; divide into 6 equal pieces (~95 g each).
- Shape into smooth balls and place on parchment-lined tray.
- Cover and proof 30–40 minutes.
- Brush with egg wash; bake at 180 °C (350 °F) for 18–20 minutes, until light golden.
- Cool completely before filling.
3️⃣ Prepare the Cream Cheese Filling
Beat all filling ingredients until smooth and fluffy.
Transfer to a piping bag fitted with a round tip. Chill slightly for firmness.
4️⃣ Cut and Fill
- Using a serrated knife, cut each bun into six wedges, leaving the base intact.
- Pipe the cream cheese filling between each segment generously.
5️⃣ Make the Garlic Butter Sauce
Combine melted butter, garlic, honey, mayo, condensed milk, parsley, and beaten egg in a bowl. Whisk thoroughly until emulsified.
6️⃣ Dip and Bake Again
- Dip each filled bun into the garlic butter mixture, coating evenly.
- Place back on baking tray; spoon extra sauce on top.
- Bake again at 160 °C (320 °F) for 8–10 minutes until edges are crisp and fragrant.
Expert Tips for Perfect Results
- Use chilled filling – warm cream cheese will leak out.
- Don’t overproof – over-aerated buns collapse after baking.
- Use convection mode for even browning.
- Let cool slightly before serving – the garlic butter flavor deepens as it rests.
Variations to Try
| Type | Description |
|---|---|
| Sweet Custard | Replace filling with vanilla pastry cream for a dessert-like twist. |
| Savory Herb | Add mozzarella + chives instead of sugar. |
| Vegan Version | Use coconut milk, vegan cream cheese, and plant butter. |
| Spicy Korean Style | Mix a teaspoon of gochugaru (Korean chili flakes) into the butter. |
Common Mistakes & How to Avoid Them
- Dense buns? Yeast not activated properly or dough under-kneaded.
- Filling leaks? Buns sliced too deep.
- Bitter garlic flavor? Garlic over-baked—reduce temperature slightly.
Storage, Reheating, and Freezing
- Store cooled buns in airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate up to 5 days or freeze for 2 months.
- Reheat at 150 °C (300 °F) for 5–6 minutes to refresh the buttery glaze.
Nutrition Facts (Per Bun – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Carbohydrates | 32 g |
| Protein | 7 g |
| Fat | 17 g |
| Sugar | 9 g |
Values vary based on ingredient brands and portion size.
FAQs
Q: Can I make these without a mixer?
Yes—knead by hand for about 15 minutes until smooth and elastic.
Q: Can I use store-bought buns?
You can, but the flavor won’t match authentic milk bread texture.
Q: Why add condensed milk to the sauce?
It’s a Korean bakery secret—it rounds out the salty garlic with a gentle sweetness.
Final Thoughts: Why This Is the Internet’s Best Version
This Korean Cream Cheese Garlic Bun recipe captures the true Seoul bakery experience—crispy edges, pillowy core, and a luscious garlic-sweet cream balance.
Unlike simplified online versions, this method respects fermentation, texture, and the science behind flavor fusion. Once you make these, you’ll understand why they went viral—and why homemade versions can taste even better.
💡 Chef’s Note:
Tested and refined through multiple iterations for perfect balance of sweetness, texture, and aroma.
Every step in this recipe has a purpose—to deliver the authentic Korean bakery magic right in your kitchen.
