Raspberry Rose Rolls (Soft Cream Cheese Sweet Rolls)

Ingredients

• 1×7 grams sachet of dried yeast
• 1 teaspoon caster sugar
• 4 tablespoons water, lukewarm
• 220 millilitres milk, lukewarm
• 30 grams yogurt, at room temperature
• 75 grams unsalted butter, very soft
• 1 egg, at room temperature
• 75 grams caster sugar
• 550 grams plain flour, plus extra for dusting
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 300 grams raspberries (fresh or frozen)
• 70–90 grams caster sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 200 grams cream cheese, at room temperature
• 50 grams caster sugar
• 1 teaspoon rose water (start with 1 teaspoon; add more only if desired)
• Zest of ½ lemon
• 1 teaspoon vanilla extract
• 120 grams icing sugar
• 1–2 tablespoons raspberry purée (strained)
• ½ teaspoon rose water
• 100 millilitres double cream, for the cream bath
• 40–60 grams finely chopped pistachios, plus extra for garnish