SMALL BATCH PISTACHIO CREAM CINNAMON ROLLS

Prepare Dough: Pour the warm milk into a large bowl. Add 1 tbsp (12g) of the granulated sugar & sprinkle the yeast on top. Stir & allow to sit for 3-5 mins, until frothy. Add the egg, butter & the rest of the sugar. Mix until combined. Add in the flour & salt; mix until barely combined. Rest for 5 mins. Transfer to a stand mixer w/ the dough hook, or pour the mixture onto a floured surface; knead for 5-7 mins, until elastic & smooth. Place the dough into a greased large bowl. Cover & rise in a warm environment for 30 mins, until doubled in size. Grease a 10.5x7.5” rectangle or 8” round pan w/ butter. In a small bowl, mix together the brown sugar & cinnamon for filling. Assemble: Once doubled, turn the dough onto a floured surface. Roll the dough out into a 12x8” rectangle. Spread the pistachio cream/butter across the surface. Sprinkle the cinnamon sugar mixture all over, followed by the chopped pistachios. Starting from the long end, tightly roll the dough up into a log. Cut the dough into 6 rolls. Place the rolls into the pan. Loosely cover & allow to proof in a warm environment for 45 mins, until puffy. Preheat the oven to 350F. Once proofed, warm the heavy cream & pour over the rolls. Bake at 350F for 23-30 mins, until golden. Remove & cool for 10 mins. Make the icing by beating together all of the ingredients in a bowl, until smooth. Spread the icing over the rolls & serve warm. Enjoy!