Step 1

Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.

Step 2

Add the cottage cheese and water

Step 3

Start to knead the dough at a low setting (speed 2), and add water. Note: More water or flour may be needed depending on the protein content of the flour, the water content in the cottage cheese, as well as the humidity and temperature of the kitchen. If adding additional water or flour, be sure to add one tablespoon at a time, just until the dry ingredients are no longer visible.

Step 4

Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly sticky, but still a stretchy-supple dough.

Step 5

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

Step 6

Let rise until doubled, about 60-90 minutes**

Step 7

While the dough rises, prepare the filling by mixing the filling ingredients. Set aside.

Step 8

When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.

Step 9

Spray, brush or sprinkle water or almond milk onto the surface of the dough. Note: the surface just needs to be wet enough for the sugar mixture to stick.

Step 10

Spread the filling mixture over the dough

Step 11

Starting from the end, shape the dough into a roll. Pinch the seams to seal.

Step 12

Use a string or dental floss to cut the rolled up dough into individual rolls. Note: For wider, dome-shaped rolls like the ones in the photos, cut log into 16 rolls and arrange them 1 inch apart on a half-sized (8"x13") sheet pan. For regular tall cinnamon rolls with straight sides, divide into 12 rolls and use a 9" x 12" rectangular pan or a quarter sheet pan, and space them half-inch apart so that they're almost touching.

Step 13

Line the baking pan with parchment paper.

Step 14

Place the individual rolls on a parchment-lined baking pan, swirl side up, and about 3/4 inches apart

Step 15

Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C

Step 16

Bake the rolls for 15-20 minutes until golden brown

Step 17

Sift powdered sugar on top once the rolls have cooled to room temperature.

Step 18

Enjoy!

Step 19

Note: You can store these rolls, well wrapped, at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.