In a small bowl, combine 1 cup of warm milk and 1/4 cup granulated sugar. Sprinkle 2 1/4 teaspoons of active dry yeast on top and let sit for 5 to 10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.

In another bowl, whisk together 1/4 cup melted unsalted butter and 2 large eggs. Slowly stir in the frothy yeast mixture.

Gradually fold the wet ingredients into the dry flour mixture until a rough dough forms.

Transfer the dough onto a floured surface and knead for about 5 to 7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm area for 1 hour.

Prepare the filling by mixing 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/2 cup chopped pistachios.

Once the dough has risen, gently punch it down and roll it out into a 12x18 inch rectangle.

Brush the dough with 1/4 cup melted butter and sprinkle the filling mixture evenly over it.

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

Slice the log into 12 equal pieces, each about 1.5 inches thick.

Place the rolls into a greased baking dish, cover with a towel, and let rise for about 30 minutes.

Preheat the oven to 350°F (175°C) during the last 10 minutes of the second rise.

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

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

In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth.

Drizzle the glaze over the warm rolls.