Instructions: Preheat oven to 400 degrees. Grease a 9 inch square or round baking pan. Set aside. Place dried fruit in a small bowl and pour boiling water over. Cover and set aside.

Place cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add flour, baking powder, baking soda and salt to work bowl and pulse until dough clumps like biscuit dough, 8-10 pulses. Turn dough out onto a lightly floured work surface and knead gently, folding dough over and pushing away from you 4-5 times, until dough is smooth. Do not over-work dough.

Using a rolling pin, roll out dough to make a 12-by-15 inch rectangle. Brush entire surface with 2 tablespoons melted butter, leaving a 1/2 inch border around all edges.

To make filling, combine sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over surface of dough. Pat to press sugar into surface. Drain dried fruit and pat dry with a paper towel. Distribute fruit over sugar mixture.

Starting at the long edge, roll up dough jelly-roll fashion. Pinch seam to seal, leaving ends open. With a sharp knife, cut roll into 12 equal pieces. Set rolls cut side up, showing spiral design, in baking pan.

Place immediately on center rack of oven and bake for 25-30 minutes or until golden brown and firm to the touch. Remove pan from oven and run a metal spatula around edges of rolls. Lift rolls out of pan one at a time and place them right side up on a wire rack positioned over a plate or a piece of waxed paper.

To glaze, place ingredients for icing in a small bowl or 2 cup liquid measuring cup (the spout makes pouring easy). Using a small wire whisk, beat until smooth and a thick, pourable consistency. Adjust consistency with additional drops of buttermilk. Drizzle icing in a zigzag pattern over each roll. Let rolls stand for at least 15 minutes before serving.

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