Prepare the Dough: In a large mixing bowl, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in warm whole milk and add large eggs. Mix until a soft dough forms, then knead on a floured surface for 10-15 minutes until smooth and elastic. Incorporate unsalted butter, kneading until fully absorbed.

Chill the Dough: Place the kneaded dough into a greased bowl, covering it with cling film or a damp cloth. Refrigerate for at least 8 hours, or overnight if possible.

Roll Out and Fill: After chilling, turn the dough onto a floured work surface and roll it out into a rectangle. Spread full-fat cream cheese evenly, followed by raspberry jam. Tightly roll the dough into a log shape and slice the log into 12 equal pieces, arranging in a greased baking tin.

Proof the Buns: Cover the sliced buns with a clean kitchen towel and let them prove in a warm area for 45 minutes to 1 hour.

Bake: Preheat your oven to 190°C (375°F). Once the buns have risen, place them in the oven and bake for 30-35 minutes until golden brown.

Glaze and Decorate: Prepare the glaze by combining icing sugar with lemon juice and rose water. Mix until smooth, then drizzle over the warm buns. Sprinkle with edible dried rose petals and chopped shelled pistachios.