1 c. brown sugar
1 tbsp. cinnamon
1 (24 oz.) loaf white sandwich bread
2 (8 oz.) pkg. softened cream cheese
2 egg yolks
3/4 c. butter, melted
1/2 tsp. lemon juice
1/2 c. sugar

Mix brown sugar and cinnamon together and set aside. Remove crust from bread and flatten bread with a rolling pin as thin as possible. Beat cream cheese, sugar, egg yolks and lemon juice. Spread mixture on bread (about 1 heaping tablespoon). Roll up. Roll each blintz in butter and then in brown sugar cinnamon mixture. Place on baking sheet and freeze 3 hours or more. Bake unthawed blintzes for 20 minutes in 350 degree oven. Makes 2 dozen.