Activate the Yeast: In a stand mixer bowl, combine ½ cup warm water and ⅓ cup granulated sugar. Sprinkle 2 ¼ teaspoon active dry yeast on top and let it sit for about 5 minutes until foamy and bubbly.

Combine the Wet Ingredients: Add ½ cup warm milk, ¼ cup melted butter, 1 large egg, and 1 teaspoon salt into the yeast mixture. Mix on low speed until well combined and smooth.

Incorporate the Flour: Gradually add 3 ¾ cups all-purpose flour in three additions, mixing on low speed until a smooth dough forms.

Knead the Dough: Switch to a dough hook and knead the dough on low to medium speed for 3 to 6 minutes, until smooth and stretchy.

Let the Dough Rise: Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours.

Prepare the Dough for Filling: Roll the dough out on a floured surface into a 12 by 18-inch rectangle. Spread ½ cup softened butter evenly.

Add the Filling: Evenly sprinkle 2 tablespoon ground cinnamon and ½ cup chopped pistachios over the buttered dough.

Roll and Slice the Dough: Starting from the long edge, tightly roll the dough into a log and cut into 12 equal portions.

Second Rise: Place the cut rolls in a greased 9x13 inch baking pan, cover, and let them rest for about 1 hour.

Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until lightly golden.

Cool the Rolls: Remove from the oven and let cool on a wire rack for about 10-15 minutes.

Make the Ganache: Heat ½ cup heavy cream in a small saucepan until warm, then stir in 170 grams of chopped white chocolate.

Drizzle and Serve: Drizzle the ganache over the cooled cinnamon rolls and sprinkle with additional chopped pistachios.