In a bowl, combine the honey and milk, then microwave for 30 seconds to 1 minute until it’s warm (avoid getting it too hot or too cold).

Stir in the yeast and let it sit. In your mixing bowl, add the flour, sugar, and salt.

Once the yeast mixture has risen and activated (about 5-10 minutes), pour it into the dry ingredients along with the melted butter.

Attach the kneading head to your mixer and knead the dough for 5-10 minutes until it forms a smooth ball and no longer clings to the bowl’s sides.

Grease a large bowl, place the dough inside, then turn it over to coat it lightly with oil.

Cover the bowl with a damp towel and let the dough rise for 1-2 hours, or until it has risen and nearly doubled in size.

After the dough has risen, punch it down and transfer it to your countertop, then roll it out into a rectangle.

Spread a thin layer of butter over the dough with a spatula if desired, then drizzle the pistachio crème on top and spread it evenly.

Sprinkle cinnamon and chopped pistachios over the surface. Roll the dough up tightly like a log, and use a sharp knife to slice it into 10 pieces.

Line a baking dish and arrange the cinnamon rolls inside. Cover them and let rise for 20-30 minutes until they've puffed up.

While they rise, preheat your oven to 180°C (356°F). Once risen, place the cinnamon rolls in the oven to bake.

While the buns are baking, prepare the cream cheese frosting by mixing the ingredients until smooth and creamy.

Bake for 15-25 minutes or until golden, then take them out of the oven. Once they've cooled a bit, spread the frosting on top. Drizzle with pistachio butter, sprinkle with pistachios, and enjoy!