Stuffed French Toast

1 8oz pkg. cream cheese, softened
1 egg yolk
1 Cup sugar, divided
24 slices white sandwich bread, crusts cut off
1 Tablespoon ground cinnamon
3 Tablespoons butter, melted

In a medium bowl, beat cream cheese, egg yolk and 1/4 C of the sugar until smooth, then set aside.  Roll out each slice of bread then spread cheese mixture over bread, making sure it is even on the bread.  Roll each on up jellyroll style and place seam side down on baking sheet.  In a shallow dish mix remaining 3/4 C sugar and 1T cinnamon. Brush melted butter over rollups and then roll in cinnamon-sugar mixture until completely coated.  Place them back on a baking sheet, cover and freeze for at least 2 hrs.  When ready to serve, preheat oven to 400*F and bake for 10-12 minutes, or until golden.

Roll-ups will keep in a plastic bag for 2 months in the freezer.

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