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Korean Style Cream Cheese Pull-Apart Garlic Buns Recipe

Korean Style Cream Cheese Pull-Apart Garlic Buns

Preparation time 15 min
Total Time 25 min
Servings 12 Servings
POM Signature Brioche Style Pull-Aparts Buns

MADE WITH

POM® Signature™ Brioche Style Pull-Aparts Rolls

Ingredients

  • 1 pack POM® Signature™ Brioche Style Pull-Aparts Rolls
  • 1 (8-ounce) (250g) package plain cream cheese, softened
  • 2 1/2 tablespoons (37ml) granulated sugar
  • 1/4 cup (30g) unsalted butter, melted
  • 2 tbsp (30ml) mayonnaise
  • 3 tbsp (45g) grated parmesan
  • 1 teaspoon (5ml) garlic and herb seasoning

Directions

  1. Preheat oven to 350°F (176°C).
  2. Line a baking sheet with parchment. Using a serrated knife and keeping the buns together, vertically cut down the centre of each row of buns about three-quarters of the way down. Repeat the process, cutting horizontally across each row of buns. Place on prepared baking sheet.
  3. Stir the cream cheese and sugar together in a medium bowl. Set 2 tablespoons aside. Spoon remaining mixture into a piping bag or re-sealable storage bag with the corner cut off. Carefully pipe mixture into both directions of cut rows of buns, being careful not to rip through the bottom or separate buns.
  4. Whisk melted butter with mayonnaise until emulsified. Stir in parmesan and garlic seasoning. Brush the bun tops with the mixture, fully covering but being careful not to brush away the piped cream cheese filling. Spoon any remaining mixture over buns. Spoon small dollops of reserved cream cheese mixture into the centre of each bun overtop of the butter mixture layer.
  5. Bake until tops are toasted and lightly golden, 10 to 12 minutes. Remove from oven and let cool 10 minutes before serving.