Warm ½ cup of milk until just warm to the touch, about 110°F. Sprinkle 2 teaspoons of yeast over the milk and let it sit for 5–10 minutes until foamy.

Mix in 1 egg and 2 tablespoons of softened butter, then add 1 cup of flour, 1 tablespoon of sugar, and a pinch of salt. Combine until a sticky dough forms.

Turn out the dough onto a floured surface and knead for about 3–5 minutes until smooth and elastic. Shape into a ball, place in an oiled bowl, cover, and let rise for about 1 hour.

In a small bowl, combine ¼ cup of pistachio butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon until well blended.

Roll the dough out into a 10x8 inch rectangle. Spread the pistachio filling evenly over the dough, then roll the dough tightly into a log.

Slice the log into 4–6 equal rolls and arrange in a greased baking dish. Cover and let them rise for another 30–45 minutes.

Preheat oven to 350°F and bake the rolls for 23–30 minutes until golden brown. Allow to cool slightly.

Blend 4 ounces of cream cheese, 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of heavy cream until smooth.

Spread the cream cheese icing over the warm rolls, allowing it to melt slightly. Optionally, sprinkle additional chopped pistachios before serving.