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Once the yeast looks foamy, add the sifted dry ingredients, melted margarine and 1 cup of the soymilk. Knead with a dough hook on the lowest speed of an electric mixer until the dough is just combined, about 30 seconds. If the dough is dry, add the remaining soymilk a little at a time until the desired consistency. The dough should be a little wet and make a light sloshing sound when mixing. Mix for 3 minutes on low. Increase the speed to medium low and mix until the dough pulls away from the bowl, 3 to 6 minutes. The dough is ready when you can stretch it very thinly without breaking it. Cover the dough with plastic wrap and keep in a warm place until doubled in size, about 2 hours.
For the cinnamon roll filling: Mix together the brown sugar, cinnamon, flour and salt.
For the cinnamon roll frosting: Cream the margarine in an electric mixer with the paddle attachment on medium-low speed until smooth. Scrape down the sides of the bowl as necessary. Add the powdered sugar and mix until thoroughly combined. Add the cream cheese and mix until just combined. Refrigerate until ready to use.
To assemble: Coat a baking sheet with nonstick spray. Roll out the dough on a lightly floured work surface into a rectangle approximately 15 inches by 20 inches. Brush with the melted margarine and coat evenly with the cinnamon roll filling, leaving an inch bare at one of the long ends. Roll the dough in a cylinder tightly onto itself and press at the end to seal. Cut into 1 1/2- to 2-inch pieces. Transfer the pieces to the prepared baking sheet. Cover with plastic wrap and allow to proof in a warm place until doubled in size.
Preheat the oven to 350 degrees F.
Bake until golden, 10 to 12 minutes. Spread with the cinnamon roll frosting while still warm.
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Pumpkin Bread
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