• In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of the sugar. Let this stand for 5 minutes or so, until thick and foamy.
  
• Add the remaining sugar, the milk, melted butter, egg and salt. Stir everything with a wooden spoon. Then stir in the flour gradually in three additions. The mixture will be like a shaggy mass in the center of the mixing bowl.
  
• Attach the dough hook to the mixer. Knead the dough, starting on low speed and gradually increasing to a medium high. Knead for about 3-6 minutes, or until the dough is smooth, stretchy and is cleaning the sides and bottom of the bowl (see note 2). You can do the windowpane test to see if the dough is ready.
  
• Shape the kneaded dough into a ball, place it in a bowl and cover it with a clean towel or plastic film. Let this rise for 1 to 1½ hours, or until doubled in bulk. Meanwhile, stir together the cinnamon and brown sugar in a small bowl.
  
• Gently deflate the risen dough. Using a rolling pin, roll it into a 12 x 18 inch rectangle. Spread the softened butter all over the dough. Sprinkle the cinnamon sugar mixture on top. Sprinkle the chopped pistachio evenly.
  
• Starting on the long edge of the rectangle, roll the dough into a tight log. Pat and roll the log to even out the thickness, then cut into 12 equal portions.
  
• Arrange the dough in a 9x13 inch baking pan with even spaced in between. Cover and allow to rise for 1 hour, or until puffy and soft. Meanwhile, make the white chocolate ganache (instruction below).
  
• Once risen, preheat the oven to 350℉. Bake the buns at 350℉ for 20-25 minutes or until lightly golden. Allow the pan to cool on a wire rack. Pour the cooled and slightly thickened white chocolate ganache over the cooled cinnamon rolls, allowing it to flor through the cracks and crevices. You may think that the ganache is too much.. but no. Pour it all in! It is just enough, I promise. Sprinkle the pistachio on top.

White Chocolate Ganache

• Place the white chocolate in a small heat-proof glass bowl. Heat the cream in the stove until it starts to simmer. Turn off the heat ad pour the heated cream over the chopped white chocolates. Do not stir. Cover the bowl for 5 minutes. Remove the cover and stir the mixture until the chocolate fully melts and the mixture is smooth.
• Allow the ganache to cool completely. It will thicken up as it cools. By the time the baked cinnamon rolls are cool or even a bit warm to the touch, the ganache will be a perfect pouring consistency.
• If you want the ganache to be more thick and spreadable, allow to cool for another hour or so in the fridge. Then beat it to desired thickness.