1. Place yeast, water, and sugar in the bowl of your mixer. Let proof for five minutes.
2. Add soy milk, two cups of flour, margarine, salt, and eggs. Knead until smooth. Add remaining flour and knead for five to six minutes until dough is smooth and elastic. Cover the mixing bowl with the mixer cover and a towel and let the dough sit for 20 minutes.
3. Punch down the dough. Turn onto a lightly floured surface and divide into thirds. Place one piece of dough on a piece of parchment paper and roll out into a 12-inch (30-centimeter) circle.
4. Heat the filling for 30 seconds in the microwave so it spreads easily. Spread a generous amount of filling on the rolled-out dough, going almost to the edge.
5. Repeat with a second piece of dough, placing it on top of the first and cover it with filling. Roll out the third piece of dough and place it on top of the second layer. (Note: It’s easier to transfer the circles if they’re rolled on parchment paper.) Sprinkle with sugar and cinnamon.
6. Pinch the dough around the outer edge to seal. Place a small glass in the center of the dough. Using a sharp knife or a pizza cutter, cut the dough from the outside edge just to the glass to divide it onto four even sections. Then cut each section into four parts again to yield 16 wedges.
7. Remove the glass. Twist each wedge three to four times and tuck the edges under. Carefully transfer the flower cake to a baking sheet. (This can be done before you start, but I prefer to do it now.) Cover and let rise until almost doubled, about 40 minutes.
8. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Before sliding the cake into the oven, pinch the tips of the wedges to resemble flower petals. Bake for 20 minutes, or until golden brown. Remove from pan to a wire rack to cool.
9. Combine glaze ingredients in a small bowl. Drizzle generously all over cooled cake.