In a large mixing bowl, combine the flour, sugar, and instant yeast. Warm the milk and melt the butter. Mix the milk and butter into the dry ingredients, followed by the eggs. Knead the dough for about 5 minutes.

Shape the kneaded dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour until doubled in size.

Whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Chill in the refrigerator while the dough rises.

In a separate bowl, mix brown sugar, rolled oats, and cinnamon. Cut in cold butter until crumbly.

Punch down the dough and roll it into a rectangle. Spread the vanilla cream and dollops of strawberry jam over the dough. Roll it tightly into a log and slice into 12 pieces.

Cover the baking dish with a towel and let the buns rise for about 30 minutes in a warm location.

Preheat your oven to 350°F. Once the buns have risen, sprinkle with streusel topping.

Bake the buns for 25 to 30 minutes until the tops are golden brown.

Allow the buns to cool slightly in the pan for 10 minutes before transferring to a wire rack to cool completely.