In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add warm whole milk and large eggs while mixing until well incorporated. Knead the mixture on medium speed for 10-15 minutes until you achieve a smooth, elastic dough that springs back when lightly pressed.

Transfer the kneaded dough into a greased bowl and cover it with a clean kitchen towel. Refrigerate for at least 8 hours or overnight to enhance the flavor and texture.

Once the dough has chilled, roll it onto a lightly floured surface into a large rectangle, about ½ inch thick. Spread a generous layer of full-fat cream cheese and raspberry jam over the dough. Roll the dough tightly from one long side to the other.

Place the sliced buns into a greased baking tin, ensuring they are slightly spaced apart. Cover the tin with plastic wrap or a damp cloth and let them proof in a warm spot for 45 minutes to 1 hour, until they double in size.

Preheat your oven to 190°C (375°F). Remove the cover and bake the buns for 30-35 minutes until golden brown.

Prepare the glaze by mixing icing sugar with lemon juice and rose water until smooth. Brush the warm glaze over the buns and finish with edible dried rose petals and chopped shelled pistachios.