Pistachio Cardamom Rolls

Pillowy soft, gooey-in-the-middle, smothered in pistachio cream cheese frosting with a few crunchy pistachios on top, you can never get enough of them. The dough is a simple yeast dough made with flour, sugar, milk and yeast. To give it a bit more flavour, I used homemade vanilla sugar to the dough. The milk should be warm, but must not exceed 38C/100F degrees, or it will kill the yeast and your dough won't rise. Enjoy these pistachio buns straight from the oven while they are still light, fluffy and wonderfully moist. Pack them in an airtight container and store them at room temperature for up to 3 days. You can also freeze them individually and defrost them when you need some sweet treat.

Dough	Pistachio Filling & Topping
280 ml Milk 75 g Butter, softened 7 g Dry yeast 500 g Plain flour 30 g Sugar or vanilla sugar 1 tsp Cardamom powder	50+75 g Butter 200+100 g Pistachio cream ©angiesrecipes 100 g Pistachio kernels 100 g Icing sugar 200 g Cream cheese

Place the milk in a saucepan and warm up over low heat. Remove and melt 75 g of butter in it. Dissolve the yeast in the milk-butter mixture. Mix the flour with the sugar and cardamom in the bowl of your mixer fitted with a dough hook. Add the yeast mixture and knead everything into a smooth dough, about 10 minutes. Cover and leave to rise for 1–2 hours until doubled in volumn.
Meanwhile prepare the filling. Melt 50 g of butter in a saucepan over low heat, add 200 g of pistachio cream and heat, stirring constantly, until the mixture is fully combined. Leave to cool slightly. Chop the pistachios.
Grease or line a square 28cm baking dish. Knead the dough again and roll it out into a roughly 50cmx35cm rectangle. Spread with the prepared pistachio cream and sprinkle with half the chopped pistachios. Roll up the dough from the long side into a tight log, then cut it into 12 even slices. Place the rolls in the baking dish, leaving a little space between them. Cover and leave to rise for 45 minutes until puffy.
Preheat the oven to 200C/400F. Bake the rolls until they are golden brown, 28-30 minutes. Remove the buns from the oven and cool for 10 minutes on a wire rack.
For the topping, beat 75 g of butter with the icing sugar until creamy using a hand mixer, then beat in 100 g of pistachio cream and cream cheese on the lowest setting. Spread the frosting evenly over the slightly warm rolls and sprinkle with the remaining pistachios.