In a large mixing bowl, dissolve the yeast in 1/4 cup warm soy milk.

Add the oil, sugar, salt, one and a half cups flour, and the remaining soy milk. Beat on medium speed for three minutes.

Stir in enough remaining flour to form a soft dough. Knead this dough until it is smooth and elastic, about six to eight minutes. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover and let it rise until doubled, about one hour.

Punch down the dough. Turn it out onto a lightly floured surface; roll into a 12×10-inch (30×25-cm) rectangle.

With a silicone brush or spoon, carefully spread corn syrup over the dough nearly to the edges. (It’s helpful to spray the spoon/brush with cooking spray before.)

In a bowl, combine the brown sugar, cinnamon, and nutmeg; sprinkle this over the corn syrup. Sprinkle with the nuts.

Roll the dough up jelly-roll style, starting with a long side; pinch the seam to seal it. Cut the roll into approximately 17 slices. Place, cut side down, in two 9-inch-round pans coated with cooking spray. Cover and let the buns rise until they are doubled, about 40 minutes.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25–30 minutes or until golden brown. Don’t overbake or they will dry out.

In a bowl, combine the powdered sugar, vanilla, and enough soy milk to achieve drizzling consistency. Drizzle over the cinnamon buns.