Gently warm ½ cup of whole milk until it's just warm to the touch, around 110°F (43°C). Remove from heat and sprinkle in 2 teaspoons of active dry yeast, letting it bloom for about 5 minutes until frothy.

In a large mixing bowl, whisk together the bloomed yeast, 1 large egg, and 2 tablespoons of softened butter until well combined.

Gradually incorporate 2 cups of all-purpose flour, ¼ cup of sugar, and ½ teaspoon of salt, mixing until a sticky dough forms.

Transfer the sticky dough into a lightly oiled bowl, ensuring it’s fully coated. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area for approximately 1 hour, or until the dough has doubled in size.

Prepare the filling by mixing ½ cup of pistachio butter with ¼ cup of brown sugar and 1 tablespoon of ground cinnamon in a small bowl until smooth.

Once dough has risen, gently punch it down. On a floured surface, roll dough into a rectangle about ¼ inch thick. Evenly spread filling over surface, leaving a small border.

Starting from one edge, tightly roll the dough into a log and slice it into 4-6 equal pieces using a sharp knife or dough cutter.

Arrange sliced rolls in a greased baking dish, cover with a towel, and let them rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C) 15 minutes before the second rise is complete.

Bake the rolls for approximately 23-30 minutes or until golden brown on top and edges are set.

In a medium bowl, prepare the icing by mixing 4 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2-3 tablespoons of heavy cream. Beat until smooth.

After the rolls have baked and cooled for about 10 minutes, drizzle the icing generously over the warm rolls.

Serve warm, allowing everyone to indulge in this delightful homemade treat.