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Preheat the oven to 375°F and prepare a small baking dish by lightly spraying with oil or lining with parchment paper (recommended). I recommend using a square 8x8" pan or a circular 8-9" cake pan.
In a large mixing bowl, whisk together the flour and baking powder. Add the cottage cheese, maple syrup, and vanilla. Use a wooden spoon to stir together.
Use clean, floured hands to form the mixture into a dough ball. Add extra flour, a tablespoon or two at a time, if the dough is too sticky to handle.
Transfer the dough ball to a floured surface and roll into roughly a 10x12" rectangle. Note: Make sure your surface and rolling pin are well floured because the dough is slightly sticky.
In a small bowl, mix together the dark brown sugar, butter, and cinnamon.
Add the filling in an even layer to the rolled out dough.
Roll tightly from the long edge into a log carefully. Note: the dough will be sticky, so it can be helpful to keep a butter knife or bench scraper handy to lift up the dough as you roll, if it sticks.
Slice the log into 6 large cinnamon rolls. Place the rolls in your dish, evenly spaced apart.
Bake for 25 to 30 minutes, until the rolls are golden brown. Allow to cool for at least 10 minutes.
While the rolls are baking, mix together the ingredients for the glaze in a small bowl.
Top the cinnamon rolls with the glaze and serve.