Note: I baked most of these immediately, but froze a few to bake for breakfast this past weekend. To freeze, make the recipe all the way through the step where you slice the rolled logs of dough into ½ inch slices. Place the slices on a parchment paper-lined baking sheet and freeze for at least an hour. Pop the frozen pinwheels off the parchment and freeze in a plastic bag until ready to bake. When you take them out of the freezer, place them on a lightly greased baking sheet and allow to come to room temperature before proceeding with the recipe to brush with egg, top with sugar, and bake in a 375 degree F. oven.