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["Pinch off a small piece of dough and reserve for centers.", "On lightly floured pastry cloth or board, roll rest of dough into rectangle, 12 X 8"".", "With a sharp knife, cut into 6 4"" squares Arrange squares, 1 1/2"" apart on tray or in a shallow box.", "In each corner or each square, make a cut at 45 deg angle, 1 1/2"" long.", "In center of each square, place 1 Tbs of your favorite preserves.", "To make pinwheels, bring every other point of dough to center of square; then press in center, to fasten Roll out the small piece of reserved dough 1/2"" thick.", "Using a 1 1/2"" roun cutter, cut 6 rounds.", "Moisten bottom of rounds slightly with water and place in center of each pinwheel, to cover points.", "TO FREEZE: Wrap tray with foil, seal, label and freeze.", "TO BAKE: Line a cookie sheet with brown paper.", "Arrange pinwheels, 2"" apart on an ungreased bown paper Let rise in a warm place, no drafts until they get to be about double.", "Probably about 1- 1/2 hours.", "Meanwhile, preheat oven to 375F.", "Make the sugar glaze by simply mixing together glaze ingredients in a small bowl.", "Bake 15 minutes or until golden brown.", "Let cool slightly on wire rack.", "Drizzle glaze over warm rolls Note: to serve pinwheels for breakfast, remove frozen pastries from freezer and place on brown paper lined sheet, and keep in refrigerator overnight, that's they way we do it and they are ready to go in the a.", "m."]
