8 oz. cream cheese
1 c. crushed pineapple, well drained
2 tbsp. sugar
1 tsp. vanilla
18 slices white bread, crusts removed
1/4 c. butter, melted
1 c. sugar, mixed with 1 tsp. cinnamon

Mix together cream cheese, pineapple, 2 tablespoons sugar and vanilla. Set aside.

Flatten bread slices with a rolling pin. Spread 1 tablespoon of filling on each slice of bread and roll it up. Dip into melted butter and roll into cinnamon-sugar mixture. (At this point, they may be frozen and baked at a later date.) Place, seam side down, on nonstick cookie sheet.

Bake at 350°F for 12 to 15 minutes. Cut each roll in half. Serve at room temperature.

Makes 36 servings.