In a stand mixer bowl, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in whole milk and crack in large eggs, mixing until a cohesive dough forms. Knead the dough for 10-15 minutes until smooth and elastic, then slowly incorporate unsalted butter until thoroughly blended.

Transfer your dough into a greased bowl, ensuring it is covered tightly with plastic wrap. Refrigerate the dough for at least 8 hours or overnight.

After chilling, turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4-inch thick. Spread a generous layer of full-fat cream cheese and raspberry jam across the surface. Carefully roll the dough tightly into a log, then slice it into 12 equal pieces.

Grease a baking tin and arrange the sliced buns inside, leaving a bit of space between each. Cover the tin with a clean kitchen towel and let it 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 until golden brown.

In a small bowl, whisk together icing sugar, lemon juice, and rose water to create a smooth glaze. Brush the warm buns generously with the glaze and sprinkle with dried rose petals and chopped pistachios.