In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs into the dry ingredients, mixing until a shaggy dough forms.

Knead the dough for 10-15 minutes until it's smooth and elastic, then shape it into a ball, and place it in a greased bowl.

Cover the bowl with plastic wrap or a clean kitchen towel, then refrigerate the dough for at least 8 hours or overnight.

Once chilled, turn the dough out onto a lightly floured surface. Roll it into a rectangle about 1/4-inch thick.

Spread a generous layer of full-fat cream cheese followed by raspberry jam evenly over the surface.

Gently roll the dough tightly into a log, ensuring even pressure, and slice it into 12 equal pieces.

Arrange the cut buns in a greased baking tin, leaving some space between them to rise.

Cover the tin with a clean kitchen towel and let the buns proof in a warm area for about 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Bake for 30-35 minutes until golden brown.

While the buns are cooling slightly, prepare the glaze by melting icing sugar with lemon juice and a splash of rose water until smooth.

Brush this aromatic glaze generously over the warm Raspberry and Rose Cheesecake Buns. Garnish with edible dried rose petals and chopped pistachios before serving.