Mix 550 g of cottage cheese, a pinch of salt, 50 g maple syrup, 3 eggs. Add 60 g vegetable oil and mix everything together. If your cottage cheese has grainy consistency, blend everything in a blender.

In a separate cup mix 1.5 tsp of baking soda and 0.5 tsp white vinegar.* Mix them, so foam is created* and add everything to your mixture.

Start adding 420g - 550 g of whole wheat flour* The amount of flour needed depends on cottage cheese consistency. If your cottage cheese is fluid and has more yogurt consistency like mine, you will need around 550g. If your cottage cheese is grainy, then you will definitely need less, around 420 g. Do not add all the flour at once. Add a little bit and mix, then more and start kneading. Keep adding flour till your dough is soft, but does not stick to your hands.

Roll out dough. It should be around 40X45 cm. Spread 30 g of melted coconut oil over the dough. Spread 70 g of coconut sugar over the dough. Spread 1.5 tbsp of cinnamon over the surface.

Tightly roll dough up. I am using a special hack to keep healthy cinnamon rolls in a nice shape - I cut dough into slices with a thread.* I cut them into 20 pieces. Transform into a baking tray and bake 30 mins at 180 C or 356 F.

Prepare a frosting: mix 200 g of sour cream and 30 g powdered sugar. Take healthy cinnamon rolls out of the oven and cover with frosting. Turn off the oven. Place cinnamon rolls with frosting for 8 minutes in a warm turned off oven. Close the oven. After 8 mins they are ready!