Instructions: Mix 1 cup sugar with cinnamon until mixture is light brown. (Adjust to taste by adding more sugar or cinnamon.) Set aside.

Cut crust off each slice of bread. Using a rolling pin, flatten each 1/8-inch thick.

Mix cream cheese with remaining 1/3 cups sugar and egg yolks. Beat with an electric mixer until smooth.

Spread 2 teaspoons cream cheese mixture onto each slice of bread; roll into a log.

Melt 1 stick butter. (Reserve second stick; you may not need it). Dip each log into melted butter. Roll each log in cinnamon sugar. Arrange logs in a single layer, seam-side down, in a flat, air-tight freezer container. Freeze. (These will keep several months in the freezer.)

When ready to serve: Preheat oven to 350 degrees. Cut each frozen log in half. Bake on ungreased cookie sheet about 12 minutes, until cheese mixture inside softens and coating melts. Transfer to serving platter. Serve immediately.

Yields 6 1/2 dozen.

Testers note: I recommend making several batches and freezing to have ready for guests and family during holidays.

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