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

Transfer the kneaded dough into a greased bowl, covering it tightly with plastic wrap. Place it in the refrigerator for at least 8 hours or overnight.

Once chilled, roll out the dough into a large rectangle, about 1/2 inch thick. Spread a layer of cream cheese and raspberry jam across the surface, then roll the dough tightly and slice into 12 pieces.

Arrange the sliced buns in a greased baking tin, cover with a kitchen towel, and let them rise for 45 minutes to 1 hour.

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

Combine icing sugar, lemon juice, and rose water to create a glaze. Brush the glaze over the warm buns and sprinkle with rose petals and chopped pistachios.