IN A SMALL SAUCEPAN ON MEDIUM HEAT, HEAT SOY MILK AND 2 TBSP OF VEGAN MARGARINE. DON'T LET IT BOIL. TAKE OFF STOVE WHEN THE IT'S BATH-TEMPERATURE.

SPRINKLE YEAST AND WAIT 10 MINUTES.

ADD 1 TBSP BROWN SUGAR, SALT, ½ TSP CINNAMON, AND CHAI SPICE. STIR TOGETHER AND WAIT A FEW MINUTES.

IN A MEDIUM MIXING BOWL, ADD THE LIQUID INGREDIENTS.

ADD ½ CUP OF FLOUR AT A TIME AND MIX AS YOU GO. IF IT GETS DIFFICULT TO MIX IN THE BOWL, TRANSFER THE DOUGH TO A LIGHTLY FLOURED SURFACE TO FORM IN TO A LARGE DOUGH BALL.

IN A CLEAN MIXING BOWL, ADD A COATING OF CANOLA OIL AND THE DOUGH BALL. SWIRL AROUND THE DOUGH BALL IN THE OIL AND COVER THE BOWL WITH PLASTIC WRAP.

SET ASIDE FOR AN HOUR TO RISE.

ROLL OUT THE DOUGH BALL IN A RECTANGULAR.

BRUSH ON THE PUMPKIN BUTTER, MARGARINE, REST OF THE SUGAR, AND SPRINKLE ON CINNAMON AND CHAI SPICE (OPTIONAL).

ROLL IN TO A LOG.

CUT THE DOUGH LOG IN TO BETWEEN 6 AND 10 PIECES WITH A SHARP OR SERRATED KNIFE.

PLACE PIECES IN AN OILED OVEN-SAFE DISH.

BRUSH TOPS WITH MARGARINE AND PUMPKIN BUTTER IF YOU'D LIKE.

BAKE AT 350 FOR 30 MINUTES OR UNTIL TOPS ARE GOLDEN BROWN.