Preheat oven. Grease baking sheet.

Combine 1 1/2 cups flour, yeast and salt.
Heat milk, water, sugar and butter to 120*F; add vanilla.
With electric mixer at low speed, beat milk mixture into flour mixture; beat in eggs.
Mix 3 minutes at medium speed.
Gradually stir in enough remaining flour by hand to form soft dough.
Knead on floured surface about 5 minutes or until smooth and elastic.
Place in greased bowl; turn to grease top.
Cover and let rise in warm place about 20 minutes.
Punch down.
On lightly floured surface, roll dough to 15" x 10" rectangle.
Spread Chocolate Pistachio Filling to within 1" of one long edge.
Roll jelly roll fashion spread from long edge.
Pinch to seal edges.
Place on greased baking sheet; slash at 2-inch intervals to within 1" from center.
Twist each section slightly.
Cover; let rise 20 minutes.
Bake for alloted time or until roll makes a hollow sound when tapped on the bottom.
Cool on rack.
Brush with glaze and sprinkle with finely chopped pistachios.

Chocolate Pistachio Filling:
Combine 3/4 cup chopped pistachios.
1/2 cup each vanilla cookie crumbs
1/2 cup melted butter or margarine.
2 tablespoons sugar
2 tablespoons cocoa
1/2 teaspoon ground cinnamon; mix well.
Makes 1 1/2 cups filling.

Glaze:
Heat to boil 1/2 cup light corn syrup
1/3 cup water
1 1/2 teaspoons ground cinnamon.
Reduce heat and simmer until reduced to 1/2 cup.

Makes 8 to 10 servings.