These rolls are a cross between baked cheesecakes and cottage cheese bagels. Delicious on the day of baking, especially while warm. Perfectly combined with any berry, cream sauce or just sour cream. And they are good in themselves!
Cottage cheese is desirable to take a fairly fat and not very wet.
Add the egg yolk, salt, sugar, and vanilla to the curd.
Chop everything with a blender into a smooth mass.
Add the semolina and baking powder, put the dough in the refrigerator for 30 minutes, so that the semolina swells.The amount of semolina depends on the humidity, fat content and quality of cottage cheese, it may need a little more.
Then roll out the dough into a layer 0.5 cm thick and sprinkle with cinnamon.
Roll it up and cut it into pieces.I lightly sprinkled extra semolina on the table so that the dough does not stick.
Place the rolls in a baking dish lined with parchment.
Bake in a preheated 180°C oven for about 15-20 minutes until Golden. You can sprinkle with powdered sugar when serving or serve with a sweet sauce.