March 30, 2026

Korean Cream Cheese Buns

Serves:

Cooking Time:

< 30 min

Ingredients:

Korean buns:
1 kg bread dough
divided into four
1 egg, beaten

Cream cheese filling:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml sugar

Butter dip:
250 ml melted butter
slightly cooled
100 ml milk
2 tbsp dried parsley
3 garlic clove(s), crushed

Method

Korean buns:

Roll the divided bread dough into balls and place on a lined baking sheet. Cover with a tea towel and allow to proof until doubled in size (about 45 minutes).
Brush with beaten egg and bake at 180°C for 20 – 25 minutes.
Once baked and cooled, cut each roll into 8 equal wedges, being careful to not cut all the way through the bun.

Cream cheese filling:

Beat together the cream cheese and sugar until soft.
Transfer into a piping bag and pipe the filling between each wedge.

Butter dip:

In a small ball, whisk the butter, milk, egg, parsley, and garlic together.
Dip each bun into the butter mixture to coat.
Place the dipped buns onto a lined baking sheet and bake at 200°C for 8 – 10 minutes.
Garnish with fresh herbs and enjoy warm.