Whisk dry active yeast into warm almond milk. The milk needs to be between 110°F and 115°F. Let the yeast dissolve and set aside.
Add the butter and sugar into a large mixing bowl. Cream together using an electric mixer (hand or stand mixer). Pour the yeast and milk mixture in with eggs and salt. Beat together again.
Gradually add flour into the bowl and fold together until a dough forms. You’ll need to use at least 4 cups of flour. If the dough is still sticky, add additional flour into the dough in 1 tablespoon increments.
Knead for 6-8 minutes. Continually fold the dough in half toward your body, then pushing down and away with the heel of your hand. Then let rise for 2 hours.
Using a rolling pin, glass jar, or wine bottle, flatten the dough until it’s about ¼” thick. Spread your filling then roll your cinnamon rolls. Then use a serrated knife, and slice the log into 12 even cinnamon rolls.
Generously coat a 9x13 pyrex dish with cooking spray. Place the funfetti cinnamon rolls into the pans in three rows of four and bake for 25-28 minutes.
Once the rolls are finished baking, top them with icing! Enjoy!