Amazing Korean Cream Cheese Buns (Print Version)
# Ingredients:
→ For the Base
01 -
16 original sweet rolls (like King's Hawaiian), left out at room temp for two hours to dry
→ For Cream Cheese Filling
02 -
8 oz (226g) of softened cream cheese
03 -
2-3 tablespoons of condensed milk (sweetened)
04 -
A small pinch of salt
→ For Garlic Butter Custard
05 -
2 tablespoons of fresh parsley, chopped
06 -
Half a cup (113g) of butter, melted
07 -
1 egg
08 -
A quarter-cup of milk
09 -
2 tablespoons of condensed milk (sweetened)
10 -
2-3 tablespoons of garlic (chopped fine or minced)
11 -
Half a teaspoon of paprika
12 -
Half a teaspoon of salt
→ For Topping
13 -
2 tablespoons of grated parmesan cheese
# Instructions:
01 -
Heat your oven to 350°F. Set up a parchment-lined cookie sheet. Slice each roll into 8 sections but leave the base whole.
02 -
Mix the condensed milk, cream cheese, and a pinch of salt until smooth. Scoop the mix into a piping bag, then squeeze it into the roll sections.
03 -
Stir together the melted butter, egg, parsley, garlic, milk, paprika, sweetened condensed milk, and salt in one bowl.
04 -
Quickly dunk each stuffed roll in the garlic butter mixture, one side at a time (don’t leave it in too long). Arrange the rolls on your lined baking sheet, brush them with the leftover mix, and sprinkle with parmesan cheese.
05 -
Pop the rolls in the oven and bake for 15 minutes or so until the tops are golden brown. Serve right away while warm.
# Notes:
01 -
Instead of Hawaiian rolls, you can use soft brioche sliders.
02 -
Tastes best when served fresh from the oven and warm.
03 -
Letting the rolls dry out beforehand makes them soak up more flavor.