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

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

Roll out the chilled dough into a large rectangle. Spread cream cheese and raspberry jam evenly, then roll tightly into a log and slice into 12 pieces.

Place the buns cut-side up in a greased baking tin, cover with a kitchen towel, and let rise for 45 minutes to 1 hour until puffy.

Preheat oven to 190°C (375°F). Bake for 30-35 minutes until golden brown and hollow sounding when tapped. Cool slightly before transferring to a wire rack.

Melt icing sugar with lemon juice and rose water to create the glaze. Brush over warm buns and sprinkle with rose petals and pistachios.