1. Preheat your oven to 375 F (190 C). Lightly grease an 8×8 inch baking dish with butter or cooking spray.

2. Carefully unroll the crescent roll dough onto a clean surface. Do not separate the individual triangles. Gently press the seams together to form one large rectangle.

3. In a small bowl, combine the cottage cheese, granulated sugar, cinnamon, and nutmeg. Mix well until all ingredients are thoroughly combined and the mixture is evenly spiced.

4. Evenly spread the cottage cheese mixture over the entire surface of the crescent roll dough, leaving about a half-inch border along one of the longer edges.

5. Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Once rolled, use a sharp knife to slice the log into 8-10 equal pieces, each about 1 to 1.5 inches thick.

6. Place the sliced rolls cut-side up in the prepared baking dish. Drizzle the melted butter evenly over the rolls. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. The center should feel firm to the touch.

7. While the bread is baking, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.

8. Once the cinnamon roll bread is out of the oven, let it cool in the dish for about 5-10 minutes. Drizzle generously with the prepared glaze before serving warm.