Warm 1/2 cup of whole milk until just warm. Sprinkle 2 teaspoons yeast over milk and let bloom for about 5 minutes. Combine the yeast mixture with 1 beaten egg and 2 tablespoons of softened butter, then mix in 2 cups of all-purpose flour, 1/4 cup of sugar, and a pinch of salt until a sticky dough forms.

Transfer the dough to an oiled bowl, cover with a cloth, and let it rise in a warm place for approximately 1 hour until doubled in size.

Blend 1/2 cup pistachio butter, 1/4 cup brown sugar, and 1 tablespoon ground cinnamon in a bowl until smooth.

Roll the dough into a rectangle, spread the pistachio filling over it, and roll it tightly, slicing into 4-6 pieces.

Cover the sliced rolls with a towel and allow them to rise for 30-45 minutes until puffy.

Preheat oven to 350°F. Bake the rolls for 23-30 minutes until golden brown.

Beat together 4 ounces of cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream until smooth.

Spread icing over warm rolls and sprinkle with chopped pistachios before serving.