Cream Cheese Bread | Recipe Easy | This Amazing Cream Cheese Bread Is So Fluffy Just Like a Pillow

I made a cream cheese milk roll with cream cheese filling to make it more moist and flavorful. I made a cream cheese milk roll with cream cheese filling to make a more moist and flavorful cream cheese milk roll. Just like making hotteok, I fill the cream one by one and put it in a flat mold and bake it, and it looks like a pretty shape. The dough is very thin, so it sticks to your hands a lot, but if you add butter and knead it until it becomes smooth, it becomes a soft dough. If you fill the cream cheese cream too much, the bread may crack and burst. It definitely tastes like cream cheese because of the added cream, and it’s twice as moist, so I think it was more delicious. It’s also fun to eat one by one.

▶Mold size: 22cm.


250g Bread flour

25g Sugar

2g Salt

3g Dry yeast

40g Egg

140g Milk

40g Cream cheese

15g Unsalted butter

120g Cream cheese

25g Powdered sugar

8g Cornstarch

8g Lemon juice


1. Put strong flour in a kneader, add sugar, salt and dry yeast, mix, then add eggs, milk and cream cheese and knead for about 10 minutes.

2. Add unsalted butter and knead for about 10 minutes more. When the dough is smooth, shape it into a round shape and place it in a bowl, cover with cling wrap, and ferment in a warm place for about 1 hour until it has doubled in size.

3. Soften the cream cheese, add sugar powder, mix, add cornstarch, mix, add lemon juice, mix, put in a piping bag and put in the refrigerator.

4. Remove the gas from the dough, divide it into 14 pieces of about 35g each, shape them in a circle, and rest at room temperature for 15 minutes.

5. Remove the gas from the dough and spread it out, put the cream cheese filling in the center, wrap it with the dough, press it lightly to form a flat shape, and place it on the mold.

6. Cover with cling wrap and ferment for about 40 minutes. Bake in an oven preheated to 160 degrees for 20 minutes. Apply melted unsalted butter on the top.