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2 lb. loaf Pepperidge Farm bread
16 oz. container cream cheese, softened
1/2 c. sugar
2 egg yolks
1/4 c. sugar
1 tsp. cinnamon

Trim crust off bread and roll thin. Mix cream cheese, 1/2 cup sugar and egg yolks. Spread on bread. Cut in 1/2-inch squares and roll like fingers. Dip in a mixture of 1/4 cup sugar and the cinnamon. Bake 15 minutes at 400 degrees.

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