Warm ¾ cup of whole milk in a small saucepan over low heat until just warm. Sprinkle in 2 teaspoons of yeast and let it bloom for about 5 minutes until frothy.

In a mixing bowl, combine the bloomed yeast with 1 beaten egg and 2 tablespoons of softened butter, stirring until well mixed.

In a separate bowl, whisk together 2 cups of all-purpose flour, ¼ cup of sugar, and ½ teaspoon of salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until a sticky dough forms.

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover and let it rise in a warm area for about 1 hour.

While the dough rises, prepare the filling by mixing ⅓ cup of pistachio butter, ¼ cup of brown sugar, and 1 tablespoon of ground cinnamon in a small bowl until smooth.

After the dough has risen, punch it down and roll it out into a rectangle. Spread the pistachio filling evenly over the dough and tightly roll it into a log, slicing into 4-6 equal rolls.

Place the cut rolls in a greased baking dish, cover them, and allow to rise for another 30-45 minutes until puffy and nearly doubled in size.

Preheat your oven to 350°F (175°C). Bake the rolls for 23-30 minutes or until golden brown.

While the rolls bake, prepare the icing by combining cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.

Once baked, cool the rolls for about 10 minutes and drizzle the icing over them.