|| Sweet Rolls Dough || Warm the milk and sugar until just above room temperature. Sprinkle in the yeast and let sit until foamy, about 10 minutes. Add the yeast mixture and melted butter into a standing mixer with the kneading attachment. Add the flour and yeast all at once and turn the mixer on medium until it comes together and forms a ball. Place in a oiled bowl and cover with a dry cloth. Let rise for an hour.

In a food processor, pulse the sugar, pistachio, cinnamon and cardamom together until the pistachios are rice sized. 

Roll out the dough on a floured surface into a long rectangle (about 18×10′). Pour the melted butter all over the dough from edge to edge. Sprinkle on the pistachio mixture edge to edge and roll the dough from the long edge to the long edge pinching the dough together at the end. 

Cut the rolls about an inch thick and place onto a buttered 9×12. Cover and let rise again for 15 minutes. 

Preheat the oven to 350 degrees.

Bake the rolls for 20 minutes. 

|| Glaze || Heat the whole milk over the stove top with the orange blossom water and saffron until it’s starting to steam. Take off the heat and let rest for 5 minutes. Take out the saffron strands and add in the powdered sugar and whisk until smooth.

Drizzle the icing onto the rolls and serve warm.