Making Small Batch Pistachio Cream Cinnamon Rolls is simple if you follow these steps:

1. Prepare the Dough: In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
2. Add Wet Ingredients: Pour in the warmed milk and melted butter. Stir until a dough forms.
3. Knead the Dough: On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Make the Filling: While the dough is rising, mix the softened butter, brown sugar, ground cinnamon, and chopped pistachios in a bowl.
6. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
7. Spread the Filling: Evenly spread the pistachio cream filling over the rolled-out dough.
8. Roll the Dough: Starting from one end, roll the dough tightly into a log shape.
9. Cut the Rolls: Cut the log into 4-6 equal pieces, depending on your desired size for the rolls.
10. Second Rise: Place the rolls in a greased baking dish, cover them, and let rise for about 30 minutes.
11. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
12. Bake: Bake the rolls in the preheated oven for 15-20 minutes or until golden brown.
13. Prepare the Icing: While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract until smooth.
14. Cool the Rolls: Once baked, remove the rolls from the oven and let them cool for 10 minutes.
15. Drizzle with Icing: Drizzle the icing over the warm rolls before serving.

By following these steps, you’ll create a batch of Small Batch Pistachio Cream Cinnamon Rolls that are sure to delight!