Korean Cream Cheese Bread: Soft, Sweet, and Suspiciously Good

Korean bakeries know something we don’t. Actually, they know this bread.

It’s absurdly soft. Like, cloud-soft. Inside, a sweet, tangy cream cheese filling that’s not too heavy. Topped with a dusting of powdered sugar and a sprinkle of nostalgia. This is the bread that disappears before it cools.

Ingredients

Makes 6 buns.

For the Dough:

• 2 ½ cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ teaspoon salt
• ½ cup warm milk
• ¼ cup warm water
• 1 large egg
• 3 tablespoons unsalted butter, softened

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional, for fluffiness)

For Topping:

• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Dough

1. Whisk flour, sugar, yeast, and salt in a large bowl.
2. Add warm milk, warm water, and egg. Mix into a shaggy dough.
3. Knead for 8 minutes. Add softened butter and knead 5 more minutes until smooth.
4. Let rise in a greased bowl for 1 hour, until doubled.

Step 2: Make the Filling

1. Beat cream cheese, sugar, vanilla, and heavy cream until smooth and fluffy.
2. Refrigerate while dough rises.

Step 3: Fill & Shape

1. Punch down dough. Divide into 6 equal balls.
2. Flatten each ball into a 4-inch circle. Place 2 tablespoons of cream cheese filling in the center.
3. Pinch edges to seal tightly. Place seam-side down on a parchment-lined baking sheet.
4. Let rise for 30 minutes.

Step 4: Bake & Dust

1. Preheat oven to 350°F (175°C).
2. Bake for 18-20 minutes until golden brown.
3. Cool for 5 minutes. Dust generously with powdered sugar.
4. Serve slightly warm. Watch people lose their minds.

Summary

Prep Time: 20 minutes | Rise Time: 1.5 hours | Bake Time: 20 minutes

Yield: 6 buns | Difficulty: Medium

Storage Notes

Store in an airtight container in the fridge for up to 4 days. Bring to room temperature or microwave for 10 seconds before serving. Freeze unfilled dough for up to 2 months. Filled buns do not freeze well (the cream cheese gets grainy).