Remove the crusts from the bread, then use a rolling pin to flatten the slices as thin as possible. Save the crusts for something else, like breadcrumbs.

In a bowl, mix together until uniform the remaining ingredients (except for the powdered sugar). Spread about 1/2 to 2/3 tsp cinnamon cream cheese onto each slice of bread, then roll them into cylinders. Once assembled, put the toasts in the fridge for 15 to 20 minutes to firm up.

Add 3 or 4 tbsp butter to a large pan on medium heat. Once the butter stops foaming and starts to turn nutty brown, lay in the toasts, seam-side down. Fry, rotating frequently, until the toasts are golden and just slightly crisp. They'll crisp more as they cool. Frying should only take about 5 minutes. Once done, remove the toasts to a paper-towel lined plate to drain for a minute, then dust them with a little powdered sugar and watch them disappear.