Warm ¾ cup of whole milk to about 110°F. Sprinkle 2 teaspoons of active yeast over the milk and let bloom for 5 minutes.

In a mixing bowl, whisk together the egg and melted butter. Add the yeast mixture, then gradually incorporate 2 cups of all-purpose flour, ¼ cup of sugar, and ½ teaspoon of salt until a sticky dough forms.

Transfer dough to an oiled bowl, cover with a towel, and let rise in a warm spot for approximately 1 hour until doubled in size.

While dough is rising, mix ½ cup of pistachio butter, ¼ cup of brown sugar, and 2 teaspoons of ground cinnamon until smooth.

Once risen, punch down the dough and roll it out into a rectangle. Spread pistachio filling over the dough, roll tightly and slice into 4-6 pieces.

Place cinnamon rolls in a greased baking dish, cover, and let rise for another 30-45 minutes until puffy.

Preheat oven to 350°F. Bake for 23-30 minutes until golden brown and hollow sounding when tapped.

Prepare icing by blending cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.

Allow rolls to cool for 10 minutes before icing. Drizzle icing over rolls and sprinkle extra chopped pistachios on top.