Mix the Dry Ingredients:

• In the bowl of a stand mixer, combine bread flour, instant yeast, sugar, and salt.

Add Cottage Cheese and Water:

• Add the cottage cheese and water to the dry ingredients. Start kneading the dough on a low setting (speed 2), adding more water if needed until the dough comes together.

Knead the Dough:

• Continue kneading for 8-10 minutes, until the dough pulls away from the sides of the bowl and forms a slightly sticky, stretchy dough.

Let the Dough Rise:

• Remove the dough from the mixer and place it in a lightly greased bowl. Cover and let it rise for 60-90 minutes, or until doubled in size.

Prepare the Filling:

• While the dough is rising, mix together the brown sugar and cinnamon powder in a small bowl. Set aside.

Roll Out the Dough:

• Punch down the dough and remove it from the bowl. Place it on a floured surface and roll it into a rectangle, about 18 x 10 inches.

Add the Filling:

• Spray or brush a thin layer of water or almond milk onto the dough to help the filling stick.
• Spread the cinnamon-sugar filling evenly over the dough.

Shape the Rolls:

• Starting from the end of the dough, roll it up tightly into a log and pinch the seams to seal.
• Use a string or dental floss to cut the dough into 12-16 pieces, depending on how large you want the rolls.

Arrange the Rolls:

• For wider rolls, cut into 16 pieces and arrange them 1 inch apart on a half-sized (8″x13″) pan.
• For regular rolls, cut into 12 pieces and space them about ½ inch apart in a 9″x12″ rectangular pan.

Second Rise:

• Let the rolls rise again for about 30 minutes, until puffy. Preheat the oven to 350°F (180°C).

Bake the Rolls:

• Bake for 15-20 minutes, or until the rolls are golden brown and fully cooked through.

Top with Powdered Sugar:

• Once the rolls have cooled to room temperature, sift powdered sugar over the top for a sweet finishing touch.

Serve:

• Serve and enjoy your delicious, homemade cinnamon rolls!