Korean Cream Cheese Garlic Buns combine soft Hawaiian rolls with a sweet cream cheese filling and a savory garlic butter custard coating, delivering a unique balance of sweet, salty, and garlicky flavors in one bite.
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Separate the Hawaiian sweet rolls. Using a serrated knife, make four cuts into the top of each roll to create eight wedges, being careful not to cut all the way through.
In a medium bowl, combine the room temperature cream cheese, 2-3 tablespoons of sweetened condensed milk, and a pinch of salt.
Mix the cream cheese filling until it is smooth and creamy, then transfer it to a piping bag.
Carefully pipe the cream cheese filling into the cuts of each roll.
In a separate, larger bowl, prepare the garlic butter custard. Combine the melted butter, large egg, milk, remaining 2 tablespoons of sweetened condensed milk, chopped garlic, a pinch of salt, chopped parsley, and paprika.
Whisk the custard mixture until all ingredients are well combined.
Carefully dunk each filled roll into the garlic butter custard, ensuring it is fully coated.
Place the coated rolls on a parchment-lined baking sheet.
If using, sprinkle the tops of the buns with grated Parmesan cheese.
Bake in a preheated oven until golden brown and the custard is set. (Note: Temperature and time not provided in video).
Store cooled buns in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 8-10 minutes to restore softness.
Yes. Prepare the buns with filling, refrigerate up to 8 hours, then dip in garlic custard and bake. You may need to add 2-3 minutes to bake time if starting cold.
Mix 1 tablespoon heavy cream with 1 tablespoon powdered sugar as a substitute for each tablespoon of condensed milk called for.
Yes, but Hawaiian rolls are softer and slightly sweet, which balances the garlic. Standard rolls will be less sweet and chewier.
They should be golden brown on top, about 12-15 minutes. The garlic custard coating should set slightly but the rolls remain soft inside.
Yes. Cool completely, freeze in an airtight container up to 1 month. Reheat in a 300°F oven for 10-12 minutes until warmed through.
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