-
1
Toast the coconut and almonds:.
-
2
Heat the oven to 350F Spread the coconut and almonds on separate rimmed baking sheets.
-
3
Bake until toasted and fragrant, stirring occasionally, about 10 minutes.
-
4
Remove from the oven and let cool.
-
5
Make the dough:.
-
6
Increase the oven temperature to 400F.
-
7
Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
-
8
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.
-
9
Process until smooth, about 10 seconds.
-
10
Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don't overprocess).
-
11
The dough will be soft and moist.
-
12
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth.
-
13
With a rolling pin, roll the dough into a 12x15-inch rectangle.
-
14
Make the filling:.
-
15
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
-
16
In a medium bowl, combine the brown sugar, cinnamon, cardamom, and ginger.
-
17
Sprinkle the mixture over the buttered area of the dough and pat gently into the surface.
-
18
Sprinkle the coconut and almonds over the sugar mixture.
-
19
Starting at a long edge, roll up the dough jelly-roll style.
-
20
Pinch the seam to seal, and leave the ends open.
-
21
With a sharp knife, cut the roll into 12 equal pieces.
-
22
Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.
-
23
Bake until golden brown and firm to the touch, 20 to 28 minute Set the pan on a wire rack to cool for 5 minute Run a spatula around the inside edge of the pan and remove the springform ring.
-
24
Transfer the rolls to a serving plate.
-
25
Make the glaze:.
-
26
In a small bowl, mix the confectioners' sugar, 2 Tbs.
-
27
milk, and vanilla to make a smooth glaze.
-
28
It should have a thick but pourable consistency, so add up to 1 Tbs.
-
29
more milk if necessary.
-
30
Drizzle the glaze over the rolls.
-
31
Let stand 15 minute and serve.
