Warm ¾ cup of milk until just about to simmer, then sprinkle in 2 teaspoons of active dry yeast. Let sit for about 5 minutes until frothy.

In a mixing bowl, combine the yeast mixture with 1 large egg and 3 tablespoons of melted butter. Gradually mix in 2 cups of all-purpose flour, ¼ cup of brown sugar, and a pinch of salt to form a sticky dough.

Transfer the dough to a lightly oiled bowl, cover it, and place it in a warm area for about 1 hour until doubled in size.

In a mixing bowl, combine ½ cup of pistachio butter, ¼ cup of brown sugar, and 2 teaspoons of cinnamon. Mix until well combined.

Turn the risen dough onto a floured surface and roll it into a rectangle about ¼ inch thick. Spread the pistachio filling evenly and roll tightly from one long side to the other. Slice into 4-6 equal pieces.

Place the sliced rolls into a greased baking dish, cover with a towel, and let rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake rolls for 23-30 minutes until golden brown and soft.

For icing, combine 4 ounces of cream cheese, 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 3 tablespoons of pistachio butter in a bowl and beat until smooth.

Allow the rolls to cool for about 5 minutes, then generously spread the icing over the warm rolls and top with chopped pistachios before serving.