In a stand mixer, combine flour, sugar, salt, and yeast. Gradually pour in milk and add eggs, mixing until a dough begins to form. Knead for 10-15 minutes until smooth and elastic, then incorporate butter.

Transfer the dough to a greased bowl, cover with plastic wrap or a damp cloth, and refrigerate for at least 8 hours or overnight.

After chilling, roll out the dough into a rectangle about ½ inch thick. Spread cream cheese and raspberry jam evenly, then roll into a log and cut into 12 equal pieces.

Place the cut buns in a greased baking tin, cut-side up, and cover with a damp cloth. Let rise in a warm area for 45 minutes to 1 hour.

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

Prepare the glaze by mixing icing sugar, lemon juice, and rose water. Brush over warm buns and garnish with rose petals and pistachios.