Pistachio Cardamom & Rose Water Rolls

Ingredients

1 lb pizza dough (ie. 2 balls of pre-made Italian Centre Shop dough)
3 tbsp butter, melted
1 jar pistachio cream (200 grams or 7 oz)
2/3 cup pistachio, shelled and chopped 
1 tbsp sugar 
2 tbsp heavy cream
1 cup icing sugar
1 tsp rose water
1/4 cup water, hot
10 green cardamom pods
1 tbsp Rose Petals (Optional)

Instructions:

1. Pound cardamom pods and place in 1/4 cup hot water (let steep for 20-30 mins)
2. Stretch and roll out dough on a floured surface into a rectangular shape (1/4 inch thick)
3. Brush dough with 2 tbsp melted butter
4. Spread with pistachio cream
5. Sprinkle 1 tbsp sugar and 1/2 cup chopped pistachio over top
6. Carefully lifting one end of the dough (longer side up), roll the dough tightly into a cylinder
7. Cut the dough log into 8 equal pieces
8. Place them carefully on a pie plate, leaving enough space for the dough to expand
9. Heat up heavy cream and add to remaining melted butter. Brush mixture over the rolls.
10. Place a damp paper napkin or clean towel over pie dish and let dough sit for 20 mins to rise.
11. Meanwhile, preheat oven to 375° and make icing.
12. Strain the cardamom out from the water
13. Sift the icing sugar, add in 1 tsp rose water. You will now gradually add in the cardamom scented water. To avoid a runny icing, add in 1 tsp at a time until you get the perfect consistency. The icing should be opaque white but run nicely down the back of a spoon (this was almost 2 tbsp cardamom water!)
14. Once rolls have risen a bit, take off the paper towels. Bake rolls for 12 mins, rotate pie dish, then bake for another 13 mins or until tops of rolls are browned and bubbling
15. Let cool for 15 mins
16. Drizzle icing over top the rolls, sprinkle remaining pistachio and rose petals (if using)

Enjoy!