Place the soy milk in a saucepan and scald. Remove from heat and add in the shortening, sugar, and salt. Let sit until lukewarm.
In a large bowl add the warm water and the yeast. Stir to dissolve yeast. To the yeast mixture, add the lukewarm milk mixture with the two eggs and mix well.
In another bowl mix together the cinnamon and flour. Add the flour mixture to the milk mixture one cup at a time mixing with a spoon or mixer. You may need more flour or less flour, to make a slightly sticky but soft dough.
Knead dough on a lightly floured surface, about 7-9 minutes. Then cover and let rise one hour or until doubled. (If you are making the dough the night before just cover the dough in a greased bowl and let rise overnight in the refrigerator.)
Once the dough has risen punch it down and divide into two pieces.
Press the dough out to about 1" thickness. Then cut into 9-12 rectangles. Repeat for the other half of the dough.
Place the dough pieces on a lined cookie sheet and let rise about 30 minutes.
Bake in a preheated 425-degree oven for 7-9 minutes or until golden brown.
Cool slightly on a wire rack while you make the frosting.
Frosting
Melt the dairy free "butter" in a medium sized bowl, in the microwave. Add the maple flavoring to the butter and stir in the powdered sugar.
Add enough of the soy milk to make the frosting a spreadable consistency.