Korean Cream Cheese Garlic Rolls (Gluten and Dairy Free)

These are one of my favorite desserts to get at my local bakery, so if you like them, try out these gluten and dairy-free ones!

Ingredients:

6 Gluten-free Rolls (You can buy from grocery store or make your own beforehand. I used store bought ones.)

Filling:

8 oz, Cream Cheese

1/4 cup, Honey or Sugar

Garlic butter:

1 cup, Dairy-free butter (I used Country rock)

1/2 cup, Soy or coconut milk

2 tbsp, sugar or honey

2 tbsp, minced garlic (or chopped)

1 1/2 tbsp, parsley flakes

2 eggs

pinch of salt

Instructions:

1. Combine the ingredients of the cream cheese filling until well combined. Then place the mixture in a ZipLoc bag or pipping bag if you have one.

2. Before you do the garlic butter mixture, make sure the butter is melted. Then whisk all the garlic butter ingredients together. If you want to heat it up for 15 seconds so that it's easier to mix, you can. However, overheating will cook the egg so be careful.

3. Preheat the oven to 400 degrees. Take the Rolls and cut the top of them into 8 wedges but be careful not to cut all the way to the bottom. If you made your own gluten free rolls then wait until the bread is cool before cutting. Pipe the cream cheese filling in between each wedge, then dip the rolls into the garlic butter mixture making sure they are completely coated. Now place on a pan lined with parchment paper. If there is remaining cream cheese mixture, you can put it in the center of the rolls.

4. Sprinkle each roll with a pinch of salt and place in oven for about 10 minutes. You want the bread to be crispy but not overly dark. Let the rolls cool before eating.

Note: Make sure you keep an eye on the rolls while in the oven. You may need to adjust time.