How to Make Pistachio Cinnamon Rolls

• In a mixing bowl, warm your milk to about 110°F (43°C). Stir in the sugar and sprinkle the yeast on top. Let it froth for about 5-10 minutes.
• In a large bowl, whisk together the flour and salt.
• Combine the melted butter and eggs in a separate bowl. Once the yeast mixture is frothy, add it to the butter and eggs, mixing well.
• Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
• Turn the dough out onto a floured surface and knead for 5-7 minutes.
• Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise for about 1 hour.
• In a small bowl, combine the brown sugar, cinnamon, and crushed pistachios.
• Once the dough has risen, punch it down and roll it out into a 12x18 inch rectangle.
• Brush the melted butter over the dough, then sprinkle the pistachio filling evenly across the surface.
• Starting from one long edge, tightly roll the dough into a log shape. Slice into 12 even pieces.
• Arrange the sliced rolls in a greased baking dish, cover them, and let rise for another 30 minutes.
• Preheat your oven to 350°F (175°C).
• Bake the rolls for 25-30 minutes until lightly golden on top.
• Let the rolls cool in the pan for about 15 minutes before glazing.
• In a bowl, mix powdered sugar with milk until smooth.
• Drizzle the glaze generously over the warm rolls.