Pistachio Cinnamon Rolls

In a large bowl, whisk together 2-1/4 cups flour with the sugar, quick-rise yeast and salt. In a small saucepan, heat the whole milk and butter to between 120° and 130°F. Add the warm milk mixture to the flour mixture, and use a stand mixer or a wooden spoon to beat everything together just until moistened. Add the egg and beat until the dough is smooth. Stir in just enough of the remaining flour to form a soft dough. The dough will be sticky! Editor’s Tip: Depending on the humidity in your kitchen, you may not need all the flour, so add 1/3 cup at a time.

Turn the dough onto a floured surface. Using your hands, knead the dough until it’s smooth and elastic, six to eight minutes. Cover the dough with storage wrap or a clean kitchen towel and let it rest for 10 minutes.

Use a rolling pin to roll the dough into a 15x10-inch rectangle. Spread the melted butter to within 1/2 inch of the edges. In a small bowl, combine the brown sugar and cinnamon, and evenly spread the mixture over the butter. Sprinkle it with the chopped pistachios.

Roll up the dough and fillings jelly-roll style, starting with the long side. Pinch the seams to seal up the dough roll. Cut the log into 12 slices. Place the cut side down in a greased 13x9-inch baking pan. Cover the pan with storage wrap or a clean kitchen towel and let the rolls rise in a warm place for 30 minutes. During the last 15 minutes, preheat the oven to 325°.

Uncover from the rolls and bake them until they’re golden brown, 30 to 35 minutes.

In a large bowl, beat the softened cream cheese and pistachio cream together until they're combined and lump-free. Add the confectioners’ sugar and cinnamon and beat the frosting until it's smooth. Spread the pistachio cream cheese frosting over the warm rolls.