Cream Cheese Garlic Bread

Yield: 6 servings


  • Rolls
    • 1 1/4 cup warm water
    • 2 tsp yeast
    • 1 tbsp sugar
    • 3 cups flour, divided
    • 2 tsp salt
  • Cream Cheese Filling
    • 1 package (8 oz.) cream cheese
    • 1 tbsp sugar
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/8 tsp cayenne pepper
    • 2 tbsp chopped Italian parsley
    • 3/4 cup thinly sliced green onion
    • 1/4 cup heavy whipping cream
  • Garlic Butter Sauce
    • 1 cup butter, melted
    • 16 cloves garlic, minced
    • 1/4 tsp salt
    • 2 tbsp chopped Italian parsley
    • 2 eggs
  • Approx. 2/3 cup grated parmesan cheese


  1. Combine the water, yeast, sugar, 1 cup flour, and salt in a large mixing bowl.  Let rest for 30 minutes while the yeast begins to work.
  2. Mix in the remaining flour.  Knead until it's smooth and elastic, and not too sticky.
  3. Transfer to a greased bowl.  Cover and let rise until doubled, about 2 hours.  Every 30 minutes, fold the dough with very wet hands a few times to help develop the gluten.
  4. Transfer to a lightly floured work surface.  Press out the gas, divide into six equal portions, and roll into smooth balls.
  5. Transfer to a lined baking sheet, lightly dust with flour, and let rise for 30 minutes.
  6. Bake at 375°F for 20-25 minutes.  Cool on a wire rack.
    • They'll be baked, but still very light in color.  Don't let them brown -- you'll be baking them again in a few minutes.
  7. For the cream cheese filling, cream together all ingredients until smooth.  Set aside.
  8. For the garlic butter sauce, whisk together all ingredients in a mixing bowl.  Set aside.
  9. Cut each roll 3 times from the top, 90% of the way through, to form six sections.
  10. Dip the rolls, upside-down, into the garlic sauce.
  11. Spread the cream cheese filling into the center of each bun.  You can use your hands or a pastry bag, but either way it's going to get sloppy.
  12. Coat each bun again with the garlic butter sauce.  Top with parmesan cheese.
  13. Bake at 425°F for 15-20 minutes.
  14. Let cool briefly before serving.

Adapted from All Recipes.