Korean cream cheese bread is the stuff of bakery dreams. Soft, pillowy, lightly sweet bread wrapped around a luscious cream cheese filling. Dusted with powdered sugar. Eat it warm. You’ll be hooked.
Makes 8 buns.
Make Dough
Whisk flour, sugar, yeast, and salt. Add warm milk, warm water, and egg. Mix until a shaggy dough forms. Add butter. Knead 8-10 minutes until smooth and elastic.
Cover and rise 1-2 hours until doubled.
Make Filling
Beat cream cheese, sugar, vanilla, and cream until smooth.
Shape & Fill
Punch down dough. Divide into 8 equal pieces (about 70g each). Flatten each into a 4-inch circle.
Place 1-2 tablespoons of filling in the center. Gather edges and pinch to seal tightly. Place seam-side down on a parchment-lined baking sheet.
Second Rise
Cover and rise 30-45 minutes until puffy.
Bake
Preheat oven to 350°F (175°C). Bake 15-18 minutes until golden brown.
Finish & Serve
Brush warm buns with melted butter (optional). Dust generously with powdered sugar.
Serve warm. The filling will be soft and creamy. Try to stop at one.
Summary
Prep Time: 25 min + rises | Bake Time: 18 min | Total: 45 min + rises
Yield: 8 buns | Difficulty: Medium
Storage Notes
- Fridge: 3 days (filling needs refrigeration).
- Freeze: 3 months (unfilled dough only).
- Reheat in oven at 300°F for 5-7 minutes.
- Never microwave — bread gets chewy.
- Best eaten fresh and warm.
