Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a small saucepan over medium heat, combine the butter, heavy cream, brown sugar, salt, and chopped pistachios. Stir until the butter has melted. Bring the mixture to a boil while stirring constantly to ensure all the sugar has dissolved. 1-2 minutes

Once the mixture reaches a boil, turn off the heat and continue to stir until it stops bubbling.

Pour the caramel mixture into the bottom of your prepared baking dish.

Slice the Hawaiian sweet rolls down the center, but not all the way through. Set them aside.

In a separate bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until well combined.

Spread the ricotta mixture inside the sliced sweet rolls.

Place the filled rolls face down into the caramel mixture in the baking dish.

Bake for approximately 8-10 minutes or until the rolls are golden brown.

Remove the rolls from the oven, and allow them to rest for about 5 minutes (Be sure not to wait much longer than 5 minutes).

Place a large serving platter over the baking dish, and carefully invert the rolls onto the platter.

Be cautious as the caramel is still very hot. Enjoy warm.