In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Slowly pour in whole milk and add the large eggs, mixing with a dough hook until a cohesive dough forms.

Transfer the dough into a greased bowl and cover with a clean kitchen towel or plastic wrap. Place in the refrigerator to chill for at least 8 hours or overnight.

Once chilled, flour your work surface and roll the dough into a large rectangle, about 1/4-inch thick. Spread cream cheese and raspberry jam across the surface, then roll tightly from one edge.

Cut the rolled log into 12 equal pieces and place them cut-side up in a greased baking tin. Cover with a damp cloth and let rise for 45-60 minutes.

Preheat oven to 190°C (375°F). Bake the risen buns for 30-35 minutes until golden brown and hollow when tapped.

While cooling, prepare the glaze by melting icing sugar with lemon juice and rose water. Brush over each bun and sprinkle with dried rose petals and chopped pistachios.