In a small bowl, combine ½ cup of warm milk and 1 tablespoon of granulated sugar. Sprinkle 2 teaspoons of active dry yeast over the milk mixture and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 3½ cups of all-purpose flour and 1 teaspoon of salt until well mixed.

In a separate bowl, combine ¼ cup of melted unsalted butter and 2 large eggs, then stir in the frothy yeast mixture.

Pour the wet mixture into the bowl with the dry ingredients, using a spatula to mix until a shaggy dough begins to form.

Turn the dough onto a floured surface and knead gently for about 5-7 minutes until it becomes smooth and elastic.

Lightly grease a large bowl and place the kneaded dough inside, covering it with a clean kitchen towel. Let it rise in a warm area for approximately 1 hour, or until it has doubled in size.

While the dough is rising, mix ¾ cup of brown sugar, 2 teaspoons of ground cinnamon, and 1 cup of chopped pistachios in a medium bowl.

Once the dough has risen, use your fist to punch it down gently. Roll the dough out on a lightly floured surface into a rectangle roughly 12x18 inches.

Brush the rolled-out dough with ¼ cup of melted butter, then sprinkle your prepared filling evenly over the entire surface.

Starting from the long edge, tightly roll the dough into a log shape.

With a sharp knife or dental floss, cut the log into 12 equal pieces.

Cover the dish with a clean kitchen towel and let the rolls rise for another 30 minutes in a warm spot.

While the rolls are rising, preheat your oven to 350°F (175°C).

Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they turn a beautiful golden brown.

Once baked, allow the rolls to cool in the pan for about 15 minutes.

In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of milk until it reaches a smooth consistency.

Drizzle the prepared glaze over the warm rolls using a spoon or piping bag.