In a small bowl, combine warm milk and granulated sugar. Sprinkle active dry yeast and let it sit for 5-10 minutes.

In a large bowl, whisk together all-purpose flour and salt until well combined.

Mix together melted unsalted butter, eggs, and the frothy yeast mixture until well incorporated.

Pour wet ingredients into dry ingredients and stir until a shaggy dough forms.

Knead dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Combine brown sugar, ground cinnamon, and chopped pistachios in a bowl for the filling.

Roll the dough into a 12x18 inch rectangle on a floured surface.

Brush the rolled-out dough with melted butter and sprinkle the filling evenly over it.

Starting from the long edge, tightly roll the dough into a log shape and pinch the seam to seal.

Slice the log into 12 equal pieces and place cut-side up in a greased baking dish.

Cover and let the rolls rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 25-30 minutes until golden brown.

Allow the rolls to cool in the pan for about 15 minutes.

Whisk together powdered sugar and milk until smooth for the glaze.

Drizzle the glaze over the warm rolls.