In a stand mixer fitted with a dough hook, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add warm milk and large eggs, mixing on low speed until a shaggy dough forms, then increase to medium speed. Knead for 10-15 minutes until the dough is smooth and elastic.

Transfer the dough into a lightly greased bowl, covering it with a damp cloth or plastic wrap. Refrigerate the dough for at least 8 hours or overnight, allowing it to rise slowly and develop deeper flavors.

On a lightly floured surface, roll out the chilled dough into a large rectangle, about half an inch thick. Evenly spread the full-fat cream cheese and raspberry jam, then drizzle with lemon juice and vanilla bean paste. Roll tightly into a log and slice into 12 pieces.

Place the sliced buns in a greased baking tin, cut side up. Cover with a kitchen towel and let them rise for 45-60 minutes until puffy and nearly doubled in size.

Preheat the oven to 190°C (375°F) as the buns finish proofing. Bake for 30-35 minutes, or until the tops are golden brown and sound hollow when tapped.

Let the buns cool slightly before making the glaze. Combine icing sugar with lemon juice and rose water until smooth. Brush the glaze over the warm buns and sprinkle with rose petals and chopped pistachios.