In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about five minutes, until bubbly. This shows the yeast is alive and ready to work.

In a larger bowl, combine the softened butter and cottage cheese. Mix until smooth. Add the activated yeast mixture and mix well. Gradually add the Pamela’s Bread Mix and salt, mixing until a dough forms.

On a lightly floured surface (using the reserved flour), knead the dough for about 5–7 minutes until smooth. Remember, since this is a gluten-free dough, it might not be as elastic as traditional dough, but that’s perfectly okay.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 30 to 60 minutes. It should double in size.

While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a bowl. If you're adding raisins or pecans, mix them in too.

After the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it out into a rectangle about ¼-inch thick.

Spread the cinnamon filling evenly over the rolled-out dough. Be generous; this is the heart of your swirls.

Starting from one edge, carefully roll up the dough into a tight log. Pinch the seam to seal it.

Using a sharp knife, cut the log into 1-inch pieces. Place the swirls in a greased baking dish or lined with parchment paper.

Cover the swirls with a towel again and let them rise for another 30 minutes.

While the swirls are rising, preheat your oven to 350°F (175°C).

Bake the swirls for 25-30 minutes, or until golden brown. The aroma will be hard to resist!

While the swirls are baking, prepare the glaze by mixing powdered sugar, vanilla extract, and enough water to reach your desired consistency. Add ground ginger for an extra kick if you desire.

Once the swirls are baked to perfection, let them cool slightly. Drizzle the glaze on top while they’re still warm. Serve them up hot for the best experience.