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 dough forms. Knead the dough for about 10 minutes until it's smooth and elastic.

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

On a lightly floured surface, roll the chilled dough into a rectangle about ½ inch thick. Spread a layer of full-fat cream cheese over the surface, then dollop raspberry jam on top. Roll the dough tightly into a log and slice it into 12 equal pieces.

Cover the sliced buns with a kitchen towel and let them rise in a warm area for 45 minutes to 1 hour.

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

Prepare the glaze by melting icing sugar, lemon juice, and rose water in a saucepan over low heat. Brush the warm glaze over the buns and garnish with edible dried rose petals and chopped shelled pistachios.