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, mixing until you form a shaggy dough. Knead for 10-15 minutes until it's smooth and elastic. Slowly incorporate room-temperature unsalted butter, kneading until the dough pulls away from the bowl. Cover and refrigerate overnight for flavor development.

Once your Brioche dough has chilled overnight, roll it out on a lightly floured surface into a large rectangle. Spread a mixture of full-fat cream cheese and raspberry jam evenly over the surface. Carefully roll the dough into a log and cut it into 12 equal pieces. Place them in a prepared baking tin, cover them with a tea towel, and let them rise in a warm area for 45 minutes to 1 hour until puffy.

Preheat your oven to 190°C (375°F) while the buns are proving. Once they have doubled in size and look beautifully puffed, place them in the oven. Bake for 30-35 minutes, keeping an eye on them until they turn golden brown and emit a delightful aroma, promising a soft and fluffy texture inside.

While the buns are baking, prepare the sweet glaze. In a saucepan, combine unsalted butter, freshly squeezed lemon juice, vanilla bean paste, and a pinch of salt. Stir over medium heat until melted and bubbling. Remove from heat and whisk in icing sugar along with a splash of rose water until smooth and glossy, creating an irresistible finish for your Raspberry and Rose Cheesecake Buns.

As soon as the buns are removed from the oven and are still warm, brush them generously with your prepared glaze. Sprinkle edible dried rose petals and chopped shelled pistachios on top for an elegant touch. These Raspberry and Rose Cheesecake Buns can be served warm or cooled—either way, they're a stunning treat for any occasion!