In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until a dough forms. Knead for about 10-15 minutes until smooth and elastic.

Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight.

Turn the dough onto a floured surface and roll it out into a rectangle. Spread full-fat cream cheese and raspberry jam on the dough. Roll tightly into a log and slice into 12 pieces.

Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour.

Preheat the oven to 190°C (375°F). Bake the risen buns for 30-35 minutes until golden brown. Let them cool slightly in the tin.

Melt icing sugar with lemon juice and rose water in a saucepan to create glaze. Brush over warm buns and garnish with dried rose petals and pistachios.