Cut the cold butter into very small cubes (the size of peas) or you can grate the butter. Rechill the butter while prepping the other ingredients.
In a large bowl add all the flour, cottage cheese, and the chilled butter cubes and mix with a spoon until well combined
Divide the dough into two equal portions, wrap in plastic, and chill until firm about 15 minutes.
On a lightly floured surface roll each dough portion into a ⅛" thick circle about 10-12 inches.
Sprinkle the dough with cinnamon.
Cut the dough circle into quarters, then cut each quarter into four smaller triangles.
Roll each small wedge starting at the widest part and place each crescent on a rimmed cookie sheet, seam side down.
Note: If you have room in your fridge, chill the crescents for 10 minutes before baking. Butter will melt out of the rolls during baking, so use a rimmed baking sheet. After 10-15 minutes pull the baking sheet out of the oven and spoon off the melted butter then continue baking. I bake these rolls frequently, and I have had times hardly any butter melted out, then other times I had melted butter. Cold butter, cold dough, and a preheated oven are all necessary.
Bake for 30 - 35 minutes until lightly browned then move the rolls to a cooling rack.