Cream Cheese Garlic Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 small saucepan or microwave-safe bowl
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Serrated knife
- 1 pastry brush
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 4 piece bread rolls or small brioche buns
- 200 gram cream cheese softened
- 3 tablespoon granulated sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 80 gram unsalted butter melted
- 4 clove garlic minced
- 3 tablespoon milk
- 1 tablespoon honey
- 1 tablespoon mayonnaise
- 1 large egg
- 1 tablespoon chopped parsley fresh or dried
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together softened cream cheese, sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Transfer the cream cheese mixture to the fridge to firm up slightly while preparing the garlic butter.
- In a small saucepan or microwave-safe bowl, melt the butter and let it cool slightly.
- Add minced garlic, milk, honey, mayonnaise, egg, chopped parsley, and salt to the melted butter and whisk until well combined.
- Using a serrated knife, slice each bread roll into 6–8 wedges like a blooming flower, making sure not to cut all the way through the bottom.
- Spoon or pipe the chilled cream cheese filling generously between each wedge of the cut rolls.
- Place the stuffed rolls on the prepared baking sheet.
- Brush or spoon the garlic butter mixture all over the top and sides of each roll, letting some seep into the cuts.
- Bake the rolls in the preheated oven for 12–15 minutes or until golden brown and slightly crisp on the outside.
- Remove from the oven and let cool for a few minutes before serving to allow the cream cheese to set slightly.
Notes
For best results, use soft, slightly sweet bread like brioche or milk bread so the texture contrasts nicely with the rich filling, and be sure the cream cheese is at room temperature so it mixes smoothly without lumps. If the garlic butter mixture seems too thick, add a splash more milk for easier brushing, but avoid making it runny or it will pool on the tray instead of coating the bread. Adjust the sugar in the cream cheese filling to your taste, especially if your bread is already sweet, and don’t overbake or the bread can dry out and the cream cheese can become grainy. You can prepare the filling and garlic butter a few hours ahead and keep them chilled, then assemble just before baking, and leftover bread can be reheated briefly in the oven or air fryer to restore its crisp exterior.
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