Stuffed Garlic Cream Cheese Rolls are the kind of thing you make once and then suddenly crave every time the weather turns cozy. Maybe you have a pot of soup simmering or friends coming over and you want something warm, soft, and a little indulgent. These rolls check every box, from the buttery garlic aroma to the pillowy dough that pulls apart like a dream. I learned a few tricks to make them reliable, and I’ll walk you through everything so you can make a batch without stress. Ready to bake something that turns an ordinary night into a comfort moment? Let’s do it. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Stuffed Garlic Cream Cheese Rolls was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Stuffed Garlic Cream Cheese Rolls are the kind of thing you make once and then suddenly crave every time the weather turns cozy. Maybe you have…
WHAT IS KOREAN CREAM CHEESE GARLIC BREAD?
You’ve probably seen those round, flower-cut buns dripping with garlicky butter and filled with slightly sweet cream cheese. That’s the famous Korean cream cheese garlic bread that blew up on street stalls and social media. The flavor hits every note: sweet, salty, garlicky, and incredibly buttery. My version leans toward savory with a soft cream cheese filling that’s still a little tangy. In short, it’s a cousin to the classic garlic bread, but with a creamy center and a glossy, buttery finish.
Where do the Stuffed Garlic Cream Cheese Rolls fit in? Think of them as a more dinner-friendly spin. Instead of a crusty loaf, we use soft rolls. Instead of a sugar-heavy filling, we keep it balanced and garlicky, perfect next to pasta, chicken, or even a big salad. They’re great fresh, and surprisingly good reheated.
My neighbor tried these and texted me later that night: “I didn’t realize I needed these in my life until now. I ate three. No regrets.”
Once you make them, you’ll start brainstorming what else you can tuck inside. I’ve even served them with marinara for dipping and wow, that’s a keeper.
HOW TO MAKE KOREAN CREAM CHEESE GARLIC BUNS?
Let’s talk method, because the shape and the finishing glaze are what make these buns special. You start with soft rolls or homemade dough. The traditional look comes from slicing each bun into wedges without cutting all the way through. Then you pipe or spoon the cream cheese into the cuts, so it peeks out with every pull. After that, the whole bun takes a bath in a buttery garlic mixture and goes into the oven until gold and shiny.
Want a little shortcut? Use store-bought soft dinner rolls and focus your effort on the filling and garlic butter. It’s still amazing, and honestly, most people won’t know you didn’t make the dough from scratch. If you love playing with pastries, these cream cheese spinach puffs are another fun way to use savory cream cheese filling on a busy night.
Once your rolls are brushed and stuffed, bake them until the tops are set and lightly crisp, while the centers stay soft. You’ll know they’re ready when the kitchen smells like a garlic festival in the best possible way.
HOW TO MAKE THE DOUGH
If you do want to make your own dough, it’s simpler than it looks. The key is a warm kitchen and patience for a slow rise. A soft, enriched dough gives you that tender pull that keeps people reaching for seconds. Here’s my reliable approach.
Ingredients
- 2 and 3/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 3/4 cup warm milk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, softened
Step-by-step
Whisk warm milk, sugar, and yeast. Let it sit for 5 minutes until a little foamy. Add the egg, then mix in flour and salt. Knead until the dough is smooth and slightly tacky, about 6 to 8 minutes by hand, less with a mixer. Knead in the softened butter until the dough turns silky. That butter gives you a tender crumb, so don’t skip it.
Place in a greased bowl, cover, and let rise until doubled. Shape into 8 to 10 balls, set them in a greased pan with a little space, and let rise again until puffy. If you’re short on time, a warm microwave with a cup of hot water inside makes a great proofing box. If you enjoy an easy dessert after, these cheesecake crescent rolls are a fast sweet finish that people always say yes to.
When you press a fingertip into the side of the dough and the dent slowly fills in, you’re ready to bake or fill, depending on which direction you’re going.
HOW TO MAKE GARLIC CREAM CHEESE ROLLS
Here’s the part where it all comes together. If you’re using homemade dough, bake the rolls until just set and pale, then cool slightly before slicing and filling. If you’re starting with store-bought rolls, you can jump straight to slicing and stuffing.
Baking and finishing
- Make the filling: Beat cream cheese with a pinch of sugar, a little salt, and a splash of milk or cream until it’s smooth and pipeable. Add chopped chives if you like them.
- Slice the rolls: Cut each roll into 6 or 8 wedges, stopping before you cut all the way through so the base stays intact.
- Fill: Pipe or spoon the cream cheese mixture into each cut so it peeks out generously. You want a good ratio of bread to filling.
- Garlic butter: Melt butter with minced garlic, a little mayo for body, and a sprinkle of parsley. Season with salt and pepper. If you like heat, add a pinch of red pepper flakes.
- Brush well: Coat every surface with garlic butter, including between the cuts.
- Bake: 350 F until the tops are golden and the cream cheese is just set, about 12 to 15 minutes. Let them cool for 5 minutes so nobody burns their fingers, then serve warm.
The results should be soft and lightly crisp at the edges with that rich garlicky aroma. I like them next to a bowl of tomato soup or creamy pasta. If you want a dinner pairing, this creamy garlic parmesan chicken pasta is a perfect match. The sauce and the rolls basically become best friends.
One more tip: a sprinkle of grated parmesan on top before baking adds a salty finish and gives you a little extra color on the crust. Keep the cream cheese filling simple, though. The garlic butter does the heavy lifting. The name Stuffed Garlic Cream Cheese Rolls isn’t lying. These are exactly what they promise and more.
CAN I MAKE ROAST BEEF ROLLS AHEAD OF TIME?
I get this question a lot with party food. While the title says roast beef rolls, the strategy is the same for these rolls if you want to serve them with sliced roast beef tucked inside or simply prep the rolls in advance. You have a few options depending on your schedule.
If you want fully baked rolls the same day, bake them earlier, cool completely, and reheat at 300 F for about 8 minutes. If you want to prep ahead, make the dough, shape the rolls, and refrigerate overnight. The next day, let them warm up on the counter for 45 minutes, then bake, slice, fill, and finish with garlic butter.
Planning a bigger menu? Try serving these alongside something hearty like these garlic butter steak bites with creamy shells. The textures play so nicely together, and the rolls soak up every bit of sauce. For gatherings, I prepare the filling and garlic butter a day ahead, then assemble and bake right before guests arrive. That way your house smells incredible as people walk in.
And yes, the Stuffed Garlic Cream Cheese Rolls freeze well. Bake, cool, and freeze in an airtight container. Reheat covered with foil at 325 F until warmed through, then uncover to crisp the tops for a few minutes. The texture stays lovely when you do it this way.
Common Questions
Can I use pre-minced garlic? Yes, but fresh garlic gives the best aroma. If using jarred, add a pinch more to boost flavor.
How do I keep the filling from leaking out? Don’t overfill, and stop your cuts before the base. A slightly thicker filling helps it stay put.
What kind of cream cheese works best? Full-fat block cream cheese is ideal. It’s richer and holds shape better than whipped.
Can I make them sweeter like the classic Korean buns? Add 1 to 2 teaspoons of sugar to the garlic butter and a little extra to the filling. It will taste closer to the street-style version.
What should I serve with them? Tomato soup, salad, roast chicken, or pasta. For a sweet finish, these air fryer cherry cheesecake egg rolls are fast and fun.
A warm little send-off
If you’ve been craving cozy comfort, consider this your sign to bake a batch of Stuffed Garlic Cream Cheese Rolls. They’re simple to pull off, make the whole house smell amazing, and work for dinner, snacks, or a casual party appetizer. If you want more inspiration and a slightly different take, check out the helpful guide at Stuffed Garlic Cream Cheese Rolls | 12 Tomatoes or explore shaping and flavor ideas from Korean Cream Cheese Garlic Buns – BAKE WITH ZOHA. You’re going to love the moment you pull these golden beauties from the oven. Save one for yourself before they vanish.
Stuffed Garlic Cream Cheese Rolls
Ingredients
Method
- Whisk warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add the egg, then mix in flour and salt. Knead until smooth and slightly tacky (6 to 8 minutes by hand, less with a mixer).
- Knead in softened butter until the dough turns silky.
- Place in a greased bowl, cover, and let rise until doubled.
- Shape into 8 to 10 balls, set them in a greased pan, and let rise again until puffy.
- Beat cream cheese with a pinch of sugar, salt, and milk/cream until smooth and pipeable.
- Add chopped chives if desired.
- Cut each roll into 6 or 8 wedges, stopping before cutting all the way through.
- Fill with the cream cheese mixture so it peeks out.
- Melt butter with minced garlic, mayo, and parsley. Season with salt, pepper, and optional red pepper flakes.
- Brush the garlic butter over rolls, ensuring every surface is coated.
- Bake at 350°F for 12 to 15 minutes until tops are golden.
- Let cool for 5 minutes before serving warm.
