Activate the yeast by combining warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Let sit for about 3-5 minutes.

In a large bowl, mix the frothy yeast mixture, egg, and melted butter. Gradually add remaining sugar, bread flour, and salt. Mix well.

Let the mixture rest for 5 minutes to improve texture. Knead the dough on a floured surface for 5 to 7 minutes.

Place the dough in a greased bowl, cover it, and let it rise in a warm area for approximately 30 minutes.

While the dough is rising, mix brown sugar and ground cinnamon. Grease a baking pan.

Roll the dough into a 12x8-inch rectangle and spread pistachio cream on top. Sprinkle with cinnamon-sugar and chopped pistachios.

Roll the dough tightly into a log and slice into 6 equal pieces.

Arrange sliced rolls in the baking pan and let them proof for 45 minutes.

Preheat the oven to 350°F (175°C). Pour heavy cream over the rolls before baking.

Bake for 23 to 30 minutes until golden brown and edges are set.

While baking, prepare the icing by mixing cream cheese, pistachio cream, powdered sugar, and vanilla extract.

Remove rolls from oven, allow cooling for a few minutes, and then ice generously.

Serve warm and enjoy!