• 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.

Glaze

• Whip the cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk until very creamy. Add more milk to get the desired consistency for drizzling. Pour over the baked cinnamon buns.
• Remove the springform ring, transfer the cinnamon buns to a serving plate, and enjoy.