Preheat the oven to 325°F (163°C). Thoroughly grease a 9 × 13-inch baking pan so the finished cinnamon rolls release easily after baking.

Place the cottage cheese in a blender and process until its texture is completely smooth. Add the granulated sugar, eggs, oil, and milk, then continue blending until evenly combined and creamy.

Transfer the blended cottage cheese mixture to a large mixing bowl. Stir in the baking powder until it is evenly distributed.

Add the all-purpose flour gradually, incorporating a small amount at a time. Continue mixing until a smooth dough forms.

Lightly dust a work surface with flour. Place the dough on the prepared surface and stretch or shape it into a large rectangle.

In a separate bowl, thoroughly combine the packed brown sugar with the ground cinnamon to prepare the filling mixture.

Brush the melted unsalted butter evenly across the entire surface of the rectangular dough. Drizzle the honey over the butter, distributing it as uniformly as possible.

Scatter the brown sugar and cinnamon mixture over the honey-coated dough, covering the surface evenly from edge to edge.

Starting at one end, carefully roll the dough into a tight log. Slice the log into pieces approximately 1 to 1½ inches thick.

Arrange the sliced rolls in the prepared 9 × 13-inch baking pan. Transfer the pan to the preheated oven and bake for 35–40 minutes, or until the cinnamon rolls are golden brown and fully baked through.

Remove the pan from the oven and allow the rolls to cool briefly before serving. Serve while still warm.