1 loaf Pepperidge Farm bread (16 slices), crust removed, rolled thin
1 (8 oz.) pkg. cream cheese
1 egg yolk
1/4 c. sugar

Mix cream cheese, egg yolk and sugar, spread on bread. Roll up and cut in half. Melt one stick butter (approximately 3/4 stick for each 16 slices). Dip rolls in melted butter, then dip in a cinnamon-sugar mixture.

Chill 20 minutes to 1/2 hour. Bake on ungreased cookie sheet at 350 degrees for 15 to 20 minutes.

(Makes 32 cookies)