1 lb. softened cream cheese
2 egg yolks
2 (1 lb.) pkgs. thinly sliced white bread
1/2 c. sugar
1/2 lb. melted butter (you may need 1 lb.)
2 c. cinnamon-sugar mixture

Cut crusts off of bread and roll each piece thin with a rolling pin.

Cream egg yolks, sugar and cream cheese until smooth. Spread each piece of bread with a heaping tablespoon of mixture.

Roll only one (blintz, not jelly roll) and not too tight. Dip each blintz in melted, cooled butter - then roll in cinnamon and sugar mixture.

Place blintzes on a greased cookie sheet and freeze flat for 24 hours. Cut each blintz in half (while frozen) and bake at 400 degrees for 10 minutes, on a cookie sheet, until bubbly and brown. Can be an appetizer, a dessert or a breakfast main course. Makes a lot! They will keep frozen for several months and can be cooked when needed.