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, mixing until a cohesive dough forms.

Transfer the kneaded dough into a lightly greased bowl, covering it with a damp cloth or plastic wrap. Refrigerate for 8 hours or overnight.

Once chilled, flour your work surface and roll the dough into a large rectangle, about ½ inch thick. Spread full-fat cream cheese evenly over the dough, followed by raspberry jam.

Carefully roll the dough tightly from one long side to the other, creating a log. Slice the log into 12 equal pieces.

Place the sliced buns cut-side up into a greased baking tin, cover the tin, and allow the buns to rise in a warm area for 45 minutes to 1 hour.

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

Prepare the glaze by melting icing sugar with lemon juice and rose water. Brush the warm glaze generously over the buns.

Adorn with edible dried rose petals and chopped pistachios for an elegant touch.