In a medium bowl, combine 1/2 cup of warm milk, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Stir gently and let the mixture sit for 5-7 minutes until it becomes foamy.

In a large mixing bowl, combine 2 cups of all-purpose flour, the remaining 2 tablespoons of sugar, 3 tablespoons of melted butter, and 1 beaten egg. Pour in the yeast mixture and mix until a soft dough forms.

Transfer the kneaded dough into a greased bowl and cover it. Let it rise for about 45 minutes until it has doubled in size.

While the dough rises, finely chop 1/2 cup of pistachios and mix with 2 tablespoons of ground cinnamon. Once the dough has risen, roll it out into a rectangle and brush with melted butter.

Sprinkle the cinnamon-pistachio mixture evenly over the dough and roll it tightly. Slice into 12 equal pieces and arrange in a greased baking pan.

Cover the pan loosely and let the rolls rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for about 20 minutes until golden brown.

Let the rolls cool for 10 minutes, then drizzle with icing made from softened cream cheese, powdered sugar, and vanilla extract.