Cream cheese pull apart bread
Yields: 5
Dough:
- 50g warm milk
- 125g warm water
- 15g sugar
- 7g instant yeast
- 1 egg
- 15g melted butter
- 10g olive oil
- 330g all purpose flour
- 1/2 tsp salt
- For the egg wash: 1 egg
1. In the bowl of your stand mixer fitted with a dough hook, whisk the water, milk, sugar and instant yeast
2. Add the egg, butter and olive oil. Whisk well
3. Dumb in the flour and salt. Knead for 10-15 mins until smooth
4. Form the dough into a ball and place it in a bowl. Cover with plastic film and proof until doubled in size (1-2 hours)
Cream cheese filling:
- 125g room temp cream cheese
- 4 garlic cloves
- 50h heavy cream
- 1 tsp each: dried parsley flakes, garlic powder, onion powder
- Salt to taste
1. Beat the room temperature cream cheese, grated garlic, seasonings and heavy cream until smooth
2. Transfer to a piping bag
3. Punch the dough out, then divide it into 5 equal portions on a floured surface. Form each piece into a ball
4. Roll out each piece into a 4x7” rectangle. Add the cream cheese filling as shown in the video then seal the dough shut to prevent leaking during the baking process
5. Create the pattern by cutting the dough as shown in the camera and rolling it up tightly. Pinch the seams
6. Place the rolls in a glass baking dish that’s lined with parchment paper
7. Cover with plastic film and proof for 40-60 mins until doubled in size
8. Whisk 1 egg then brush the rolls
9. Bake in a preheated oven at 350°F for 25 mins
For the garlic butter:
- 40g butter
- 4 garlic cloves
- 1 tsp parsley flakes
- Salt to taste
1. In a small pot over medium heat, combine all of the ingredients and cook until the butter is melted and the garlic and fragrant
2. Brush the rolls with the garlic butter
If you're a fan of rich, savory breads, this cream cheese pull apart bread with garlic butter is an absolute must-try. The combination of warm milk and water activates the instant yeast perfectly, creating a soft dough that's easy to knead and rise. Incorporating olive oil and melted butter adds a tender crumb and a subtle richness to the bread. The cream cheese filling, whipped smooth with fresh garlic, heavy cream, and a blend of dried herbs like parsley flakes, garlic powder, and onion powder, infuses the dough with a creamy, savory flavor that beautifully complements the texture. To ensure the filling doesn't leak during baking, sealing the dough edges tightly is crucial—this also helps maintain the neat roll appearance and the signature pull-apart effect. Proofing the dough twice—initially after kneading and then after shaping rolls—gives the bread a light, airy texture. Brushing the rolls with egg wash before baking results in a shiny, golden crust. After baking, brushing the rolls with warm garlic butter made from melted butter, freshly minced garlic, parsley flakes, and salt adds an irresistible aroma and enhances the garlic flavor throughout. This recipe is versatile and perfect for special occasions like Thanksgiving or family gatherings. You can customize the filling by adding chopped herbs, shredded cheese, or even a pinch of chili flakes for those wanting a spicy kick. Storing the bread in an airtight container after it cools will keep it fresh for up to two days, and it reheats wonderfully in the oven or microwave. Leftovers can also be transformed into delicious sandwiches or served as a side with soups and salads. Baking your own cream cheese pull apart bread not only fills your kitchen with a delightful fragrance but also gives you a satisfying hands-on experience that’s perfect for bakers of all levels.
