For glaze, in a small saucepan stir together sugar, cornstarch, and if desired, spice. Stir in juice concentrate and margarine or butter. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Cool.
Divide dough into 6 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place in a greased 7-1/2x3-1/2x2-inch loaf pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
Bake rolls in a 375 degree F oven for 20 to 25 minutes or until golden brown. (If necessary, cover with foil the last 5 minutes or prevent over browning.) Remove rolls from the pan. Cool 5 minutes on a wire rack; brush rolls with half of the glaze. Cool 5 minutes more; brush with remaining glaze. Makes 6 rolls.