Trim the crusts from the sandwich bread.

Flatten the bread with a rolling pin.

In a separate bowl, cream together the sugar and cream cheese.

Add the egg yolk, vanilla extract, and drained crushed pineapple to the cream cheese mixture.

Spread the pineapple mixture thinly on each slice of flattened bread.

Roll up each slice of bread tightly.

Cut each roll into halves or thirds.

Brush the rolls with melted margarine.

Roll the brushed rolls in a mixture of cinnamon and sugar.

Place the rolls on a cookie sheet.

Bake in a preheated oven at 350°F (175°C) for 12 minutes.

Remove the rolls from the cookie sheet.

Allow the rolls to cool before serving.