Warm 1/2 cup of milk until lukewarm, sprinkle 2 teaspoons of yeast on top. After 5 minutes, whisk in 1 large egg and 2 tablespoons of softened butter.

In another bowl, mix 2 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Gradually mix the dry ingredients into the wet mixture to form a sticky dough.

Transfer the sticky dough to a lightly greased bowl, cover with a kitchen towel, and let rise for about 1 hour.

In a bowl, mix 1/2 cup of pistachio butter, 1/4 cup of brown sugar, and 1 teaspoon of cinnamon until well combined. Optionally fold in 1/4 cup of chopped pistachios.

Punch down the risen dough and roll it into a rectangle. Spread the pistachio filling on top, then roll it tightly and slice into 4-6 equal pieces.

Place the cut rolls in a greased baking dish, cover with a towel, and let them rise for 30-45 minutes.

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

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

Allow the rolls to cool slightly, drizzle icing over them, and sprinkle with additional chopped pistachios if desired.