Warm the cottage cheese in a saucepan. Remove from the heat and mix in the eggs, honey, and water, making sure the final mixture is about 80F. 

Dissolve the yeast in the warm water.

Mix the dry ingredients (flour, powdered milk, and salt, then make a well and add the wet ingredients.  

The dough will be sticky, but don't add too much flour or the dough will be dry later on and the dough will be flatter. 

Knead at least 15 minutes and then add the butter bit by bit until the dough becomes sticky. 

Let the dough rise 2-4 hours, depending upon the temperature of your house, until a finger gently poked into its center does not fill. Press the dough flat and shape it into a smooth ball. Let it rise again for at least 2 hours. 

Roll the dough out into a rectangle with a rolling pin. 

Brush or spread the softened butter on the rolled dough. 

Sprinkle the sugar on top of the butter.

Sprinkle the cinnamon on top of the sugar.

Roll the dough into a log, gently pinching the ends.

Use a loop of kitchen twine to cut the roll into 1 1/2" length rounds. 

Place rounds onto a greased pan and let rise in a warm place. 

Let the rolls rise for at least an hour until the rolls are touching each other in the pan. 

Bake at 325F for 20-40 minutes depending on the size of your rolls. Mine usually take about 30 minutes. 

While the rolls are baking, cream the goat cheese with an electric hand mixer. 

Add the vanilla and powdered sugar to the goat cheese and blend. 

Keep the frosting in the fridge and frost the rolls one at a time as you eat them. 

Store the rolls in an airtight container for up to a week.