Brown the butter by cooking it in a saucepan until you can see brown bits at the bottom. Pour into a heatproof bowl. Add the sugar, cardamom and cinnamon and stir.
Grease the bottom of a 13x9” cake pan.
Once the dough is ready, punch it down and place on a floured surface. Roll it out until it’s about 20x13”. Spread the sugar filling over it and then sprinkle on the ground pistachios into an even layer.
Roll it up into a log and use unwaxed dental floss to slice rounds that are 1” tall. Arrange in the prepared pan leaving about 1.5 inches between each roll.
Cover with a tea towel and let rise for about 1 hour, until the dough leaves a small indentation and springs back slowly when pressed. Preheat the oven to 350 F.
Bake for about 40 minutes, until dark golden all over.
To make the glaze: whisk all the ingredients together then pour over the rolls. Sprinkle with additional ground pistachios, dried rose petals and fresh lemon zest.