Preheat oven to 350 degrees Fahrenheit. Stir together chopped pistachios, cream cheese, brown sugar, orange rind and orange juice in a bowl. Open the can and roll out each cinnamon roll round to make them easier to fill. Place a tablespoon of the mixture in the center, then bring the sides up and pinch to seal. Gently press the bundle together to prevent the filling from coming out. Place seam side down on a greased cookie sheet or one that's been lined with a non-stick baking mat.

Bake until golden brown, or about  18-19 minutes. While they're cooling, prepare the glaze by whisking together the pre-made icing and orange rind. Add fresh-squeezed orange juice a little at a time until the consistency is smooth and thin enough to drizzle. Add the glaze and a sprinkling of additional orange rind and chopped pistachios, if desired, and enjoy!