This cream cheese stuffed garlic bread is made in a brioche-style roll and the end product is so delicious. In a bowl, add bread flour, milk, sugar, salt, instant yeast, one egg and 35 grams of butter. Quickly mix the ingredients and make sure that there is no flour visible. Once everything has come together, gather the dough in the centre of the bowl and cover it then let it rest for one hour in a warm place. While the dough is resting, prepare the cream cheese filling.

In a food processor or a mixer, add cream cheese, cheddar cheese, sugar and salt then mix it all up until it’s even. Once the mixture is smooth and even, transfer it to a bowl then cover with a plastic wrap and keep it in the fridge until you are ready to use. For the garlic butter, peel off about 10 to 12 garlic and into a food processor, add the garlic, butter, one egg, sugar, salt and dried parsley. Blend the ingredients until fine then pour them into a bowl and set that aside until ready to be used.

Bring the proofed dough on your work surface and lightly knead it then let it rest again for one and a half hours. Once the dough has rested, lightly flour your work surface and dump the dough on it then lightly knead it. The dough will be very fluffy, Divide the dough into 4 to 6 equal pieces depending on how big or small you want them to be. To shape the dough, gently flatten the dough and take the corner pieces fold them into the middle then roll them into a ball.

Repeat the process with the remaining dough and place them, on a baking tray. Cover and let them proof for another 45 minutes. After chilling, brush them with milk and bake in a 350F/180C preheated oven for 30 minutes. Once the buns are finished baking and cooled down, add the cream cheese mixture into a piping bag. Make 4 or 6 incisions into the buns without cutting through the base. Generously coat each bun with the garlic butter and once thats all done, fill the centre with the cheese. Return them to the 350F oven and bake them for 10 minutes. These buns are literally that good.


  • 1 cup/ 200 grams/ 7.2Oz Cake flour
  • 3/4 of a teaspoon of salt
  • 1 tsp yeast
  • 1 tbsp of sugar
  • Milk (start with 130g and add more if required until 160g)
  • 1 Egg
  • 1/3 cup/ 1.2Oz/ 35g Butter

Cream Cheese Filling;

  • 2/3 cup/ 150grams/ 5.3Oz Cream cheese
  • 1/3cup/ 50grams/ 1.76Oz Cheddar cheese
  • 1/8cup/ 30grams/1Oz Sugar
  • Salt 1g

Garlic Butter;

  • 3/4 cup/ 190grams/ 6.7Oz Butter
  • 10 to 12 garlic cloves, peeled
  • 2 teaspoons of sugar
  • 1 egg
  • Dried parsley 2g
  • 1 tsp salt