Preheat the oven to 400°F (205℃). Grease a 9 or 10-inch springform pan with cooking spray and set aside.
Add the cottage cheese, sugar, buttermilk, melted butter, and vanilla in a food processor. Pulse until smooth in 10-second pulses. Then add the flour, baking soda, baking powder, and salt, and pulse in short bursts just until the dough sticks together (the dough should be soft and moist).
Remove the dough and place it on a lightly floured surface.
Flour your hands and knead the dough lightly 4-5 times until smooth. Roll the dough lightly with a rolling pin into a 12"x15" rectangle.
Mix the filling ingredients well: melted butter, brown sugar, cinnamon, allspice, and cloves.
Brush the dough with melted butter, leaving a 1-inch border. Sprinkle it with the filling. Pat the filling gently into the dough's surface. Add the chopped nuts over the sugar mixture.
Starting with the end nearest you, roll the dough up snugly like a jellyroll around the filling, finishing the roll with the seam side down. Pinch the seam to seal it so the roll doesn’t come apart when slicing it.
Slice the roll into 4 equal pieces, then slice each piece into 3 equal pieces for a dozen cinnamon buns.
Separate slices and place them in the prepared springform pan cut side up. Let rise for about five minutes.
Bake at 400℉ (205℃) for 20-30 minutes or until lightly browned and firm to touch. Remove from the oven.