Combine the warm water and yeast in a bowl and let it sit for a few minutes until the yeast becomes active.
In a separate bowl, combine the flour, and salt.
Add the dry ingredients to the yeast mixture and mix until a rough dough forms.
Cover the bowl and let the dough rest for 1–1½ hours, or until doubled in size and add sugar.
Add the remaining flour and mix until incorporated.
Continue mixing until the dough is well combined.
Lightly flour a work surface and knead the dough until it becomes smooth and elastic.
For the cream cheese filling: Combine the cream cheese and sugar in a bowl.
Add the whole milk and mix until smooth and creamy.
For the Strawberry compote: Combine the Strawberries and sugar in a saucepan. If using fresh blueberries, add 1–2 tablespoons of water. Simmer over medium heat for about 10 minutes, stirring occasionally. Add the cornstarch dissolved in lemon juice, along with the lemon and orange zest, and cook until thickened. Allow the compote to cool.
For the streusel: Combine the flour, sugar, cinnamon, and melted butter. Mix with a spoon until coarse crumbs form.
Divide the dough into 12 equal portions, about 76 g each, and shape them into buns.
Place the buns on a parchment-lined baking sheet. Press a hole into the center of each bun using the bottom of a glass, then let them rest for another 15–20 minutes.
Fill the center of each bun with the cream cheese mixture.
Spoon the cooled Strawberry compote over the cream cheese filling.
Sprinkle the streusel topping evenly over each bun.
Bake at 390°F (200°C) for 18–20 minutes, or until the buns are golden brown.
Allow the buns to cool slightly, then serve and enjoy.
