Activate Yeast: In a small bowl, combine warm milk with granulated sugar and sprinkle yeast on top. Let sit until frothy.

Combine Dry Ingredients: Whisk flour and salt in a large bowl. Make a well in the center.

Mix Wet Ingredients: Blend melted butter and eggs in a separate bowl then stir in the yeast mixture.

Combine Mixtures: Gradually pour the wet ingredients into the dry mixture and mix until a shaggy dough forms.

Knead Dough: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

Prepare Filling: Combine brown sugar, cinnamon, and chopped pistachios in a bowl.

Roll Out Dough: Roll the dough into a 12x18 inch rectangle.

Spread Filling: Brush the rolled-out dough with melted butter and sprinkle with the filling mixture.

Roll the Dough: Roll the dough from a long edge into a log tightly.

Slice Rolls: Cut the log into 12 equal pieces about 1 ½ inches thick.

Second Rise: Place sliced rolls in a greased dish, cover, and let rise for 30 minutes.

Preheat Oven: Preheat oven to 350°F (175°C).

Bake Rolls: Bake for 25-30 minutes until golden brown.

Cool Rolls: Allow rolls to cool in the pan for about 15 minutes.

Prepare Glaze: Whisk powdered sugar and milk until smooth.

Glaze Rolls: Drizzle the glaze generously over the warm rolls.