In a stand mixer, combine 500g of strong white bread flour, 75g of caster sugar, 10g of fine sea salt, and 7g of fast-action dried yeast. Gradually pour in 300ml of warm whole milk and add 2 large eggs. Mix on low speed until a dough forms, then increase to medium speed for about 10-15 minutes, until the dough is smooth and elastic. Incorporate 75g of softened unsalted butter, mixing until fully combined.

Transfer the kneaded dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and refrigerate for at least 8 hours, or overnight.

After chilling, remove the dough and let it sit for about 10-15 minutes. Roll the dough out into a large rectangle, approximately 40x60cm. Spread 250g of full-fat cream cheese evenly over the dough, followed by 200g of raspberry jam. Roll the dough tightly into a log and slice it into 12 equal pieces.

Arrange the sliced buns in a greased baking tin, cover with a kitchen towel, and let them rise in a warm area for about 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Bake the buns for 30-35 minutes, or until golden brown.

Prepare the glaze by mixing 150g of icing sugar, 2 tablespoons of lemon juice, and 1 teaspoon of rose water. Brush the glaze over the warm buns and garnish with edible dried rose petals and chopped shelled pistachios.