Preheat the oven to 325°F Fahrenheit.

Place the cottage cheese in a blender or food processor and purée until smooth. Add the sugar, eggs, oil, and milk and purée until smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup of flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in. Repeat this process until the dough is smooth and not sticky. (You may not need all of the flour.)

Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle about 20 by 35 inches.

Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible.

Lightly butter or spray the bottom and sides of a 9 by 13-inch baking pan.

Using a serrated knife, cut the roll into 1 1/4-inch-thick slices with a sawing motion. If you press down while cutting the dough it will smash together and lose the "roll" effect. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done. (To check if done, pull up slightly on the center of one of the rolls in the middle of the pan. The dough should pull apart. If it stretches, it needs to cook more.)

Remove the pan from the oven, run a knife around the edges to loosen the cinnamon rolls, and invert the pan onto a serving platter.