Let’s talk comfort food that’s bursting with flavor! These Leeks & Garlic Cream Cheese Buns are a cheesy, buttery, savory dream come true. Imagine biting into fluffy bread filled with sautéed leeks, cream cheese, and herbs, topped with white cheddar, Parmesan, pickled jalapeños, and garlic butter. Whether you’re hosting a gathering or just treating yourself, these buns are the perfect indulgence.

Inspiration for this Leeks Buns

Some bread are worth the wait, worth making at home, worth making from scratch. This buns fits that description. This buns was inspired with my visit to one of the cafe in Vancouver downtown neighbourhood. I saw post from people who visited Wicked Cafe sharing photos of the Leeks Buns that they served in that cafe.

So I went there and there is was, sitting inside the counter waiting for me to get my hands on it. I ordered it along with a hot drink and sit comfortably and quietly in the corner enjoying every bite and sip of my drink while carefully analyzing how I can make it home. Even before I left the cafe, I’ve already decided that I will make it at home, final decision! And so I did, and here we are looking at this mouthwatering Leeks & Garlic Cream Cheese Buns, my version. Curious about how to make them? Let’s dive into all the delicious details.

Gathering the Ingredients:

Essential Ingredients for the Dough

For the buns, a classic bread dough recipe will do. A little sugar, salt, yeast, flour, egg butter and water work together to create a soft, pillowy texture. This is a yeast bread and it will require 2 rest perios of at least 60 minutes each.

What You’ll Need for the Filling

The filling is the star of the show, and you’ll want fresh leeks, cream cheese, and a blend of aromatic spices and herbs to bring it to life. I used plain cream cheese but you can also flavored cream cheese. Feel free to experiment with your favorite herbs—dill or parsley work wonders here! You can also add mushroom and sautee it with the leeks.

Cheede & Topping Delight

These buns never runs out of cheese inside and out. From having a cream cheese filling inside to more cheese on top. I used a combination of grated white cheddar cheese, Parmesan cheese for a nice crisp on top, and sliced pickled jalapeños for a touch of heat but not too much. These add irresistible flavors and a hint of spice!

Perfecting the Filling:

Sauteeing the Leeks

The secret to the filling lies in perfectly sautéing the leeks. Cook them slowly until caramelized and tender. This enhances their natural sweetness. If you do not have leeks, yellow onion is a good replacement for this. Cook the same way you will cook the leeks, nice and slow in low heat. Add some mushroom or Spinach for a heartier filling.

Blending the Cream Cheese

We are adding the cream cheese to the sauteed leeks. Make sure that the mixture has cooled down before adding it to avoid a runny filling. This creamy mixture will be the heart of your buns.

Preparing the Buns

Dipping in Garlic Buttter

The garlic butter will help infuse garlic flavor to the buns, plus it will give nice browning. Before baking, dip each bun into a rich garlic butter mixture. This creates that golden, buttery crust that makes your buns irresistible. You can also brush the buns but dipping will give you the fuller coverage. So dip it!

Adding Toppings

This is one twist that I added in my version. This was the same technique that I used when I made my Korean Garlic Bread. Adding more cheese on top before baking really takes this bread to a higher level. So top each bun with grated cheddar and Parmesan cheese, followed by sliced pickled jalapeños for a tangy kick. Bake until golden brown and bubbling!

Tips for a Successful Soft Homemade Bread

• Liquid Temperature – Yeast grows in temperature between 105 – 110F, so its important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. 
• Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. Expired yeast is the common reason for flat and dense bread. If your bread did not expand or rise during the rest period, it is most likely that the yeast is not fresh or the water temperature is too hot or cold.
• Amount of Yeast – Just because you want a tall bread doesn’t mean you have to put as much yeast in the mixture. Sometimes adding too much yeast can cause the bread to collapse during the rest period. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread. 
• Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another. 
• Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls like a 1 proofing only bread. The point is, give it time to rest, don’t touch it just leave it in a warm place. The first rest period will normally tell you if your dough is good or not. If it rise and almost double in size, then your on the right track.  
• Expiration and Quality of the Flour – The quality of the flour greatly affect the texture of the bread. All-purpose flour could differ from country to country although they are all called as all-purpose flour. Sometimes it depends on the brand too. The closer the flour to expiration date or if it is already expired, the flour could tend to be drier, which means it would require more liquid than mentioned in the recipe. This is a common issue of way sometimes the dough tend to be tough and dry. This is why sometimes you have to add few more tablespoon from the suggested flour measurement to get the right texture. The dough should be soft, smooth and elastic. If it is too wet, add a bit more flour until it is no longer to sticky to handle. If it is too dry, a small amount of liquid helps provide moisture to the dough. A clean side of the bowl, with the dough slightly sticking at the bottom, a soft, smooth and elastic dough is what You are aiming for.

The Baking Process

Achieving the Perfect Texture

Do not leave the buns un-attended as it could brown easily with the garlic butter coating it. Bake the buns at a medium temperature until they’re golden brown. The cheese should melt perfectly, creating a gooey and crispy topping. I find that 13 – 15 minutes is a good time. Check at 13 minutes and see how it is browning.

Timing is Everything

Keep an eye on the oven—the aroma will tempt you, but patience is key to ensuring the buns are fully baked and fluffy inside. Aim for nice browning and melted cheese on top. Try to lift the buns and if doesn’t stick to the pan anymore, that is a good indication that it is done.

How do I Know if I Made the Bread Dough Correctly?

• Activating the Yeast –  This is the first thing that you should get right, otherwise do NOT proceed. After 5 – 10 minutes you should see a foam forms on top of the water, this is an indication that the yeast is alive. If you do not get this, either the yeast is old or the liquid temperature is too hot or cold. The temperature should be 100F, lukewarm but not hot.
• Clean Bowl After Kneading – The sides of the bowl should be clean, while the bottom is slightly sticking to the dough. This means that amount of liquid to the flour is correct. Enough to make a clean bowl and still make a slightly wet dough.
• Soft Dough – Soft dough means the amount of flour to liquid is enough. Too much flour could make the bread dense and heavy, and too much liquid could make it too wet. Both will affect how the bread rise in the rest period. Try to push your fingers in the dough, it should leave a “dimple” on the dough and should gradually disappear.
• Smooth Dough Surface – Again, this is a sign of correct flour to liquid ratio. A “bumpy” surface could mean that the dough is dry and tough.
• Elastic Dough – A soft dough is usually elastic. If your dough is dry and tough, it wouldn’t be as elastic when you pull it apart.
• Rest Period – The dough should almost double in size. This is a sign that the activation of the yeast work which is crucial to making a soft and fluffy bread. This also means the yeast is alive (not yet expired) and the liquid temperature is correct. I always use baking thermometer to check the temperature of the liquid. The bread dough should be really puff up and should fill in the gaps between each bread. This is crucial and the final state of the bread before baking. If you are able to make it puff-up, that is a good sign that there are air trapped inside which will make the bread fluffy.

Making Ahead

Plannin Your Prep

Overnight Dough For Convenience

Bread Dough: You can make the dough a day ahead and leave it refrigerated. After the first rise, lightly knead it and store in a greased bowl. Keep refrigerated overnight. Another option if you have space in the refrigerator is to portion the dough into 5 pieces. Store it in a large covered container and refrigerate overnight. Take the dough out the following day and leave at room temperature until it double in size. This will take longer as the dough is cold.

Cream Cheese Filling: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. This makes assembly a breeze when you’re ready to bake. Take it out of the refrigerator to thaw before using. This makes the spreading in the buns easier.

Storing & Re-Heating Leftovers

Refrigerating for Later

Store leftover buns in an airtight container in the fridge for up to 3 days. Their flavors only get better with time!

Reheating Tips

Reheat in the oven (300F for 10 minutes) or toaster oven to regain their crispy and gooey texture. Avoid microwaving, as it can make them soggy.

Why is My Dough too Wet or too Dry?

Don’t get frustrated if your dough did not turn out immediately as what you see in the photo or video. Most likely It is not because you did not follow the recipe. When it comes to bread making, the amount of flour and liquid is not always 100% precise. This is why often times you will encounter recipes that says, if your dough is dry, add a bit more liquid. If your dough is too wet, add a little bit more flour. This instructions are not meant to confuse you, they are meant to guide you on how to adjust as you work through your dough. The reason for this is that  although the measurement of water and flour are specified in the recipe, it still could slightly vary depending on many factors.

For instance, all-purpose flour could very from country to country, or even from brand to brand. Don’t be surprise if you find that some brand tends to require a bit more liquid as the others. On top of this, the amount of liquid is also affected by the state of your flour. How old is the flour that you are using? Older flour nearing expiry tends to be drier and this requires more liquid. Humidity also affects baking. The more humid it is, the more likely the dough will be sticky and wet. Bread making requires patience, and practice. Once you learn how to feel the right texture of the dough, everything will be quick and easy. You can instantly tell if you need to add more water or flour to get the dough in right state.

The Joy of Sharing

Perfect for Gatherings

These buns are crowd-pleasers! Serve them as appetizers, snacks, or even alongside soups and salads for a hearty meal. I know this buns requires more work than regular buns but it is totally worth it.

Edible Gift

This bread buns makes a great addition to a bread basket. They make a thoughtful and delicious gift for friends or family.

Ingredients:

• 1/2 cup warm Full Fat Milk (110F) – microwave 15 seconds
• 3 tablespoon granulated Sugar (Divided: 1/2 teaspoon for the yeast, remaining for the flour)
• 1 1/4 teaspoon Active Dry Yeast or 1 teaspoon Instant Yeast
• 1 large Egg – room temperature
• 1 1/2 cups Bread Flour or All-Purpose Flour (plus 2 tablespoon ONLY as needed)
• 2/3 teaspoon Salt
• 2 tablespoon softened unsalted Butter

Cream Cheese & Leeks Mixture

• 1tablespoon Oil
• 4 cloves Garlic
• 200g Leeks – chopped
• 3/4 teaspoon table Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Sugar
• 8 oz Cream Cheese
• 3 tablespoons Parmesan Cheese Powder

Garlic Butter Mixture

• 6 tablespoons melted unsalted Butter
• 5 large cloves Garlic – grated
• 2/3 teaspoon Salt
• 1/3 teaspoon Paprika
• 1 tablespoon dried Parsley
• 1 Egg – beaten
• 1/2 cup Whipping Cream or full fat Milk

Cheese Topping:

• 2 tablespoon Powdered Parmesan Cheese – optional
• 75grams white Cheddar Cheese – grated
• 1/8 teaspoon Paprika

Instructions:

• Activate the Yeast: Microwave the milk for 20- 25 seconds until lukewarm but NOT hot, aim for 110F. If you have a baking thermometer, use it as it is the best way to be sure of the temperature. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer (Refer to discussion above for other Methods of making this) and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot. Do NOT proceed until corrected, otherwise you will end up with a tough dense bread
  • If using instant yeast, mix the yeast with the dry ingredients. No need to activate it.
• Add Wet Ingredients: Add remaining sugar (3 tbsp) and egg to the yeast mixture.
• Add Dry Ingredients: Followed by the flour and salt.
• Knead the Dough (Speed 2) Using the paddle attachment, mix for about 30 seconds just to bring the mixture together. Replace with the dough/hook attachment and knead for 15 minutes (KitchenAid Speed 2). If the dough is too dry, add 1/2 teaspoon of milk until it reach a smooth, soft and elastic texture. The side of the bowl should be clean, while the dough is slightly sticking to the bottom of the bowl.
• Add the softened butter and knead for another 15 minutes. When you add the butter, you will notice the dough will break apart and it will look like it is too wet. Do not panic, this is expected. Continue mixing (even if longer than 15 minutes) until the dough comes together completely (it will), the side of the bowl is clean and the dough is slightly sticking at the bottom of the bowl. Do not stop mixing until you get to this stage. It takes time to fully incorporate the butter to the flour mixture, be patient.
  • To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl
• Let Rest: Transfer in a greased bowl. Cover loosely with plastic wrap or warm towel, and then let rise in a warm place for at least 60 minutes to 90 minutes, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled). I find 60 – 75 minutes my sweet spot, perfectly fluffy.
  • Trick: Pre-heat the oven to 110F then turn it OFF. Put the covered dough inside

• Portion the Dough: Lightly knead the dough and divide into 5 portions. Use a kitchen weighing scale if you have one. Shape the dough into a small disk, about 3.5-inches.

• Second Rest Period: Cover and leave in a warm place for another 60 – 90 minutes.

• Pre-heat the Oven: Meanwhile, preheat the oven to 350F in the last 10 minutes of rest time, or however long it takes to pre-heat your oven. If you are using the oven to rest the dough, do NOT forget to take the dough out before pre-heating.
• 10. Bake for13 – 15 minutes, until the top is golden brown.
• 11. Let Cool completely to allow the bread texture to get better

Cream Cheese & Leeks Filling Instructions:

• Make the Cream Cheese & Leeks Filling: In a heated pan, saute onion and garlic. Add chopped leeks and saute until soft. Add salt, black pepper and sugar. Coof for few more minutes. Transfer in a bowl and let cool completely. Once cooled, add the softened cream cheese and mix until combined.

• Fill the Bread with Cream Cheese & Leeks Filling: Make 2 cuts on top of the buns. The cut should be just enough to open it up to fill with the filling. Be careful in making the cut as you do not want to cut it all the way though. Cut about 3/4 deep. Using a think tall buns is key to having a nicely filled beautiful looking end result. Fill each slice with the cream cheese and leeks filling.

• Top with Cheddar Cheese: Sprinkle grated cheese on top.

Garlic Butter Dip Instructions:

In a pan, the butter, salt, garlic and parsley. If using salted butter, you can skip or reduce the salt by half. Cook for 2 -3 minutes in low heat just to infuse the butter with garlic. Let cool completely before adding the cream or milk and egg. Stir to break the egg. The mixture will be thick. Alternatively, you can us eth microwave to melt the butter with garlic, salt and parsley.

• Dip in Garlic Butter: Dip or brush each buns in garlic butter mixture. Hold the bottom of the buns and dip to cover the bread with butter. Alternatively, you can also spoon or brush the garlic butter to coat the bread.

• Parmesan Cheese: Transfer in a pan lined with parchment paper. Add some chopped/sliced pickled jalapeno peppers. Sprinkle with Parmesan cheese powder. This is optional but highly recommended.

• Bake at 350F for 13 -15 minutes or until the cheese has melted. The bread will open up like a flower bun exposing the slices filled with cream cheese filling and the bread will be lightly toasted but still soft.
• Cool: Let cook slightly before serving. Enjoy the bread while warm to fully appreciate the meting cheese.

• Store: This can be kept in the refrigerator at least a week or freeze for up to 1 month.
• Re-heating: When ready to serve, thaw overnight in the refrigerator then reheat in a 300F oven for 15 minutes.

If you like this recipe, you might like my Koren Garlic Bread. Have a look!

Makes 5 pieces

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