Prepare dough by first warming the milk on the stove in a small saucepan on low heat, stirring constantly.

Remove from heat when warm (do not allow to boil or even simmer).

Add all ingredients into a standard bread machine and place on “dough” setting. Alternatively, make by hand with a traditional method.

When dough is ready, approximately 1.5 hours later, remove from pan onto a lightly floured surface. Knead once or twice and roll out to ½ – ¾” thick circle. Using a knife, spread butter evenly over the dough. Top with butter, sugar, pistachios and spices. Gently roll the dough in, gathering the filling so it’s fairly tight in the roll.

Preheat oven to 175 degrees.

Using a sharp knife, slice the roll into 1 ½” thick wedges, placing in a greased baking pan (any size pan is fine).

Cover pan of rolls with a lightweight towel and place in the warm oven for about another 40-45 minutes, or until rolls have nearly doubled in size.

Remove dough from the oven, leaving the towel on and heat oven up to 375 degrees. When oven has preheated, remove towel and place pan in oven. Bake for approximately 25-35 minutes or until rolls are lightly browned.

When rolls are lightly browned, remove from oven. Allow to cool for about 10 minutes. Serve warm and store any leftovers in an airtight container for up to 2 days.