In a large bowl, mix flour, sugar, and salt.

Add warmed milk, the beaten egg, and melted butter into your dry mix until a shaggy dough forms.

Dust your surface with flour and knead the dough for about 5-7 minutes.

Place your kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until doubled.

Once risen, punch the dough down to deflate it slightly, then roll it out into a thin rectangle.

Spread the pistachio cream generously over the rolled-out dough, then sprinkle with cinnamon.

Roll the dough tightly into a log and cut into equal pieces.

Place the rolls in a greased pan, cover, and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for about 20-25 minutes.

Once baked, cool slightly, then drizzle with powdered sugar icing.