In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in whole milk and add large eggs while mixing on low speed. Once combined, increase the mixer speed to medium and knead the dough for 10 to 15 minutes until it becomes smooth and elastic, stretching easily without tearing.

Transfer the kneaded dough to a greased bowl, ensuring it is well-coated to prevent sticking. Cover it tightly with plastic wrap or a clean kitchen towel, and refrigerate for at least 8 hours, or overnight, allowing flavors to develop as the dough firms up and rises slightly in the cool environment.

After chilling, remove the dough from the refrigerator and let it sit for 10 minutes to soften a bit. On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread full-fat cream cheese evenly across the surface, then layer raspberry jam on top, ensuring coverage to the edges, before rolling the dough tightly into a log.

Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, each about 1.5 inches thick. Arrange these slices in a greased baking tin, leaving space in between for expansion. Cover the tin with a damp cloth and let the buns proof in a warm area for 45 minutes to 1 hour, until they have roughly doubled in size.

Preheat your oven to 190°C (375°F) while the buns proof. Once ready, place the baking tin in the preheated oven and bake for 30 to 35 minutes. The buns should turn golden brown and sound hollow when tapped lightly on the base.

While the buns cool slightly, prepare the glaze by melting icing sugar with lemon juice and rose water in a small bowl. Stir until smooth and glossy. Once the buns are warm but not hot, generously brush the glaze over the tops and sides. Finish by sprinkling edible dried rose petals and chopped shelled pistachios on top for a beautiful presentation.