Korean Style Cream Cheese Pull-Apart Garlic Buns
Preparation
15 min
Total
25 min
12
Servings
MADE WITH Dempster’s® Signature Brioche Pull-Aparts Rolls
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INGREDIENTS
- 1 pack Dempster’s® Signature Brioche Pull-Aparts Buns
- 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
- Preheat oven to 350°F (176°C).
- 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.
- 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 the mixture into both directions of the cut rows of buns, being careful not to rip through the bottom or separate the buns.
- 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 over the butter mixture layer.
- Bake until tops are toasted and lightly golden, 10 to 12 minutes. Remove from oven and let cool 10 minutes before serving.