First, add your warmed almond milk, yeast, and sugar to a large mixing bowl and stir to combine. Let sit 5-10 minutes until bubbles form so you are sure the yeast is active and working.

Next, add the melted butter, vanilla, and lemon juice and stir to combine. Then, begin to slowly add in the flour and salt, kneading as you go. Once all the flour is added and mixed in, use a standing mixer to knead the dough for 5 minutes or take the dough from your bowl and knead by hand for 10 minutes. Once the dough is elastic, add the sprinkles and gently knead them into the dough.

Lightly spray a large bowl with oil, form your dough into a ball, and add to the bowl. Make sure to rub the top of the dough with oil so it does not dry out. Cover the bowl and let the dough rise for  1-1.5 hours until the dough has doubled in size. You will know the dough is done when you can push your finger into the dough and the dough does not spring back.

Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to flour the rolling pin too or else the dough will stick. Roll the dough into a rectangle that is ¼-1/2 inch thick in height.

After the dough is rolled out, make the cinnamon sugar filling by adding the cold vegan butter, sugar, and cinnamon to a food processor and pusling until mixed. Then add the rainbow sprinkles and mix into the filling. Spread the filling on top of the dough rectangle making sure to leave a ¼ inch border without filling.

Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.

Once the dough is rolled, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls. Place into an 11-inch skillet or cake pan and cover. Leave in the fridge overnight (6-12 hours) or in a warm place for 30 minutes-1 hour before baking.

After the second rise, preheat the oven to 350F. Once the oven is preheated, bake the buns for 35-40 minutes until cooked through. Remove the buns from the oven and let cool completely before frosting,

Add the refrigerated coconut cream, vanilla bean paste/extract, and powdered sugar to a standing mixer or large bowl. Whip until a light and fluffy frosting has formed. Top your cooled funfetti buns with the frosting, additional sprinkles, and enjoy!