Cinnamon Twist Bread

On the SCD forums there is this long thread going on right now about cinnamon rolls. Three different recipes were posted and everyone is making them taste testing, posting pictures and giving their opinions about which ones are best. There is one recipe for this bread, and two others for muffins. I tried this recipe first for two reason. 1) I'm familiar with the base recipe that was used to create this bread, and 2) I liked the idea of having a swirl in the bread over a solid colored muffin. Kind of weird that I made the decision based on looks, but the swirl was just really appealing to me.
The taste turned out really good, it wasn't too sweet, which I preferred because you can always add a sweeter frosting or butter mix to the top if you want to make it sweeter. And the swirl was very aesthetically pleasing :) As usual the bread fell when I pulled it out of the oven, that is so frustrating.

Cinnamon Twist Bread (<-- click to see original recipe)

• 1 cup Dry Curd Cottage Cheese (DCCC)
  
• 3 Eggs
• 2 1/2 cups Almond Flour (plus some extra for the counter)
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 cup butter
• 3 Tbls Ground Cinnamon
• 2 Tbls Honey (I prefer honey without a flowery after taste)

Set oven to 350 degrees. Coat the inside of a 9x3 loaf pan with butter and then roll some almond flour around on the inside, dump the extra flour. Combine DCCC, eggs, salt and melted butter in food processor. Blend until creamy, it doesn't take long. Slowly add almond flour, maybe 1 cup at a time. When the mixture is consistent, add baking soda and blend briefly, just enough to get it mixed in. On large cutting board or counter top evenly distribute some almond flour on the counter to avoid dough sticking. Dash some cinnamon on top of the flour. Roll the dough out over the board about 1 cm thick, making sure it dough doesn't get wider than your pan. Coat dough with cinnamon and squeeze (or drip) a bunch of honey evenly over the top. Roll up the dough and put it in your greased pan. The dough is pretty moist, it's not like normal bread dough, I roll it up and then put the pan over the top, then flip my cutting board upside down (do it over the sink or you'll make a mess all over you counter!) holding the pan firmly against the board. Your dough roll should drop right in. Cook at 350 for 28-30 minutes.