In a mixing bowl, combine warm milk and yeast. Allow it to sit for about 5 to 10 minutes until it becomes frothy.

In a large bowl, mix the activated yeast with melted butter, sugar, and salt. Add the egg and gradually fold in the flour. Knead the dough until it is smooth and elastic—this usually takes about 5 to 10 minutes.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

While the dough is rising, mix together the pistachio butter, brown sugar, and cinnamon in a bowl until smooth.

Once the dough has risen, gently punch it down to release the gas. Turn it out onto a floured surface and roll it out into a rectangle, about 12×16 inches in size.

Evenly spread the pistachio filling across the rolled-out dough.

Starting from one of the long edges, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal slices.

Place the slices in a greased baking tray, cover, and let them rise again for about 30-45 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for approximately 25-30 minutes or until they are golden brown.

In a bowl, combine cream cheese, powdered sugar, and heavy cream to make a smooth icing.

Once the rolls are baked and slightly cooled, drizzle the icing over the top and enjoy warm.