3/4 cup sugar
1 tablespoon cinnamon
2 cans vegan refrigerated biscuits
1/2 cup margarine, melted, divided

Glaze: 4 ounces soy cream cheeze, softened
1/2 cup powdered sugar
up to 2 tablespoons soy milk

Preheat oven to 350 degrees; Grease a 12-cup fluted tube pan. Cut individual biscuits into quarters with scissors. Mix sugar and cinnamon in a medium bowl. Roll dough quarters in cinnamon-sugar. Place half of the biscuits into the pan. Drizzle with ¼ cup of the melted margarine. Top with remaining biscuit quarters and melted margarine. Top unbaked loaf with remaining cinnamon and sugar mixture. Bake 40-45 minutes or until golden. Remove bread from oven. Let loaf stand 5 minutes; invert onto serving plate.

Meanwhile, prepare glaze: Combine softened soy cream cheeze and powdered sugar. If needed, add soy milk to a spreadable consistency. Spoon over warm loaf.