Combine yeast, warm milk and sugar in a bowl and whisk. Set aside for 10-15 minutes to rise.
In a stand mixer with the dough hook combine funfetti cake mix, flour and salt. Once incorporated add yeast mixture, butter, almond extract and flax eggs. Mix until a dough forms.
Lightly oil a bowl and place dough in. Cover with clear wrap and a towel and set in the oven (turned off) for 60 - 90 minutes or until doubled in size.
Combine the cinnamon sugar spread ingredients in a small bowl and set aside.
Once the dough has risen, roll out on a well floured surface. This dough is fairly sticky so you want to make sure you're continually adding flour as needed. Roll the dough into a long rectangle. Brush with half the cinnamon sugar spread and roll into one long cinnamon bun, so that it makes the classic cinnamon bun swirl. Using a very sharp knife cut your cinnamon buns into the desired thickness. We aim for about 1 inch thick as they will continue to rise.
Pour the remainder of the cinnamon sugar spread into the bottom of your baking pan. Place each roll into the pan about 1/2 inch apart. Cover with clear wrap and a towel one more time and let rise another 30 - 40 minutes.
Preheat oven to 350F.
Bake risen cinnamon rolls for 30 - 35 minutes or until golden brown.
While the buns bake combine all the ingredients for the icing in a stand mixer or bowl and whisk until smooth.
Remove the buns from the oven and allow to cool about 5-10 minutes before icing. Spread icing generously oven buns and add sprinkles. Best served warm but these should last about 3 days at room temperature as long as they are properly covered.