In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in warm milk and add large eggs, mixing on low speed. Knead the dough for about 10-15 minutes until smooth and elastic.

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

On a floured surface, roll the dough into a large rectangle about ¼ inch thick. Spread cream cheese and raspberry jam evenly on top, leaving a small border for easier rolling.

Beginning at one edge, tightly roll the dough into a log and slice into 12 equal pieces. Position cut-side up in a greased baking tin with space between each.

Cover the baking tin loosely with a towel and let rise for 45-60 minutes in a warm spot. Preheat your oven to 190°C (375°F).

Bake the buns for 30-35 minutes until golden brown and they sound hollow when tapped. The aroma will fill your kitchen.

Mix icing sugar with lemon juice and rose water until smooth. Brush this glaze over the warm buns and finish with edible dried rose petals and pistachios.