Air Fryer Korean Garlic Bread (Cream Cheese)
Korean Garlic Bread features dinner rolls, cream cheese filling, and a sweet garlic butter glaze with honey; air fry at 340°F for 12 minutes until golden and glossy.
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Method
- 1
Beat cream cheese with sugar and heavy cream until smooth, then transfer to a piping bag or zip-lock bag with a corner snipped.
- 2
Whisk melted butter with minced garlic, sugar, honey, beaten egg, and parsley until well combined.
- 3
Cut a deep X into the top of each roll without cutting all the way through, then pipe cream cheese filling generously into the center.
- 4
Dip each stuffed roll fully into the garlic butter mixture, turning to coat all sides, and let excess drip off.
- 5
Place rolls in the air fryer basket lined with parchment at 340°F and cook for 10–12 minutes until the tops are golden brown.
- 6
Dust lightly with powdered sugar and serve warm while the cream cheese is still molten.
Pro tip. Use day-old rolls rather than very fresh ones — they absorb the garlic butter without becoming soggy. The egg in the garlic butter is the Korean bakery secret — it creates that signature glossy, custard-like coating.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 330°F for 2-3 minutes. Butter-side up. Two minutes is almost always enough. Full reheat guide for garlic bread.
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