King Cake

Combine soy milk, oil and water, then microwave for 1-2 min or until it feels warm to the touch but not HOT. Meanwhile, combine whole wheat flour, salt, yeast, and sugar in a large bowl and mix well. Add soy milk mixture (plus optional lemon extract) then stir to mix thoroughly. Add Ener-G and soy yogurt and mix again. Add in the flour approximately 1/4 cup at a time and then knead dough on the counter for a few minutes. You want the dough to be moist and a little sticky. Form it into a tight ball and cover with a thin layer of oil, put into a big bowl and cover. Leave it in a warm place to rise for about two hours. Flour your counter top, punch down dough, knead for a few seconds, and shape into a rough rectangle with your hands. Using a rolling pin, roll it out into a large rectangle (about 24" x 20"). The dough will look pretty thin but that's fine. Spread a few tablespoons of vegan cream cheese over the dough, leaving about an inch around the edges. Sprinkle a thin layer of powdered sugar over that, then dust cinnamon over the powdered sugar. Roll the dough jelly-roll style and place on a baking sheet covered with parchment paper. Form into a circle and attach the ends together well (toothpicks might help!) Bake at 350 degrees Fahrenheit for 35 minutes and let cool on a wire rack. Ice when completely cool (I used powdered sugar mixed with a little rice milk to make a thick glaze). Decorate with sprinkles and enjoy!
Source of recipe: This recipe was modified from http://kitteekake.blogspot.com/2008/02/king-cake.html