Warm the milk to 110-115°F, sprinkle the yeast over it, and let it sit for 5 minutes until frothy. Then whisk together sugar, melted butter, and egg.

Combine flour and salt in a separate bowl, then slowly add this to the wet ingredients. Mix until a shaggy dough forms.

Knead the dough on a floured surface or in a stand mixer with a dough hook for 8-10 minutes until soft and elastic.

Coat a large bowl with cooking spray, place the dough inside, cover, and let it rise in a warm place for 1 to 1.5 hours.

Mix softened butter, brown sugar, cinnamon, cornstarch, and a pinch of salt to prepare the filling.

Roll the risen dough into a 10x14-inch rectangle on a floured surface.

Spread the filling evenly over the dough, leaving a small border.

Roll the dough tightly from the long edge into a log and cut into 9 equal slices.

Place the rolls in a greased baking dish, cover, and allow to rise for 45 minutes to 1 hour.

Preheat your oven to 350°F. Bake the rolls for 22-25 minutes until golden brown.

Whisk together mascarpone, heavy cream, pistachio spread, powdered sugar, and a pinch of salt for the frosting.

Spread the frosting on the warm rolls and sprinkle with chopped pistachios before serving.