Chocolate and Pistachio Rolls

In a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy.
To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.

For the filling, mix the butter, brown sugar, vanilla extract and cocoa powder together until a paste is formed, and set aside.

In a bowl, whisk together the sugar and icing sugar until it's smooth. Add the cream cheese and pistachio paste. Gently fold in everything together. Set aside until ready to use.

Lightly butter a 33 x 23cm baking dish and set aside.
On a floured work surface, roll the dough into a rectangle, roughly 40 x 30cm.
With a spatula spread a layer of the chocolate filling over the dough. Place on top sparingly the chocolate chips and the chopped pistachios. Leave about 10g of chopped pistachios to the side (will be used later for decoration)
Roll the dough tightly. Cut the dough with a serrated knife or floss string into 12 rolls. They should be about 2.5cm thick each.
Place the rolls in the baking dish, cover and let them rest for half an hour. In the meantime, preheat the oven to 180°C or 350°F.
Brush the rolls with some milk and bake them for about 20 minutes, until golden.
Let the rolls cool slightly. Add a generous dollop of the pistachio cream cheese topping on each roll, sprinkle the remaining chopped pistachios on top. Enjoy!