Steps to Prepare

• In a stand mixer, combine ¾ cup warm water with 2¼ teaspoons of active dry yeast and 1 teaspoon of granulated sugar. Allow this mixture to sit for about 5 minutes until it thickens and becomes foamy.
• Once the yeast is activated, add ⅓ cup of granulated sugar, ⅓ cup of warm milk, ⅓ cup of melted butter, 1 large egg, and 1 teaspoon of salt into the mixer. Blend these ingredients well until fully combined.
• Gradually add 3¾ cups of all-purpose flour to the wet mixture in three additions. Mix on low speed, scrapping down the sides as needed until a smooth and elastic dough forms.
• With the dough in the mixer, switch to a dough hook and knead on low speed for 3 minutes, then increase to medium-high speed. Continue kneading for another 3 to 6 minutes until smooth.
• Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1½ hours.
• After the dough has risen, gently deflate it and roll it into a rectangle approximately 12x18 inches.
• Spread ½ cup of softened butter evenly over the rolled dough, then sprinkle 1 tablespoon of ground cinnamon and ½ cup of chopped pistachios.
• Starting from the long edge, tightly roll the dough into a log and cut it into 12 equal portions.
• Place the individual rolls in a greased 9x13 inch baking pan. Cover again with a towel and let them rise for about 1 hour.
• Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until lightly golden on top.
• After baking, allow the cinnamon rolls to cool in the pan for about 10 minutes before transferring them to a wire rack.
• In a saucepan, heat ½ cup of heavy cream until warm but not boiling. Remove from heat, add 170 grams of chopped white chocolate, stirring until melted and smooth.
• Drizzle the ganache over the cooled cinnamon rolls and sprinkle additional chopped pistachios on top.