In a small bowl, combine warm whole milk with active dry yeast. Allow to sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together flour, granulated sugar, and salt until well combined.

Add melted butter and frothy yeast mixture to dry ingredients. Stir until a sticky dough forms.

Lightly flour a clean surface and knead the dough for about 5 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place in a greased bowl. Cover with a damp cloth and let rise for about 1 hour.

On a floured surface, roll out the dough into a rectangle, then spread pistachio paste evenly on top.

Sprinkle sugar and ground cinnamon mixture on top, then carefully roll the dough into a log.

Slice the log into 1-inch pieces and arrange them in a greased baking tray.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until puffed and golden brown.

While cooling, prepare the glaze by whisking together powdered sugar and milk until smooth and drizzle over rolls.