Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour and salt. Pour in yeast mixture, orange juice, and zest. Stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so - That's how I do it!)
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Generously grease or spray a 9x 13″ baking pan.
Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
Spread the strawberry jam all over the dough, avoiding the outer 1" or so. If your jam is very thick, heating it up can help make it more spreadable.
In a mixing bowl, combine strawberries with sugar, corn starch, and salt. Evenly sprinkle over the jam.
Starting with one of the longer edges, tightly roll the dough up.
Using a very sharp knife, slice the roll into 12 even rounds.
Carefully place each roll into the prepared pan, spacing them evenly.
Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 350F.
Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.
Allow to cool for a few minutes while you make the glaze:
Mix together softened butter, orange juice, vanilla extract, and salt, until smooth.Add about ½ cup of powdered sugar, whisking until smooth. Add remaining powdered sugar, about ¼ cup at a time, until you have a thick, paste. If it's not smooth, microwave for 15 seconds and stir well. Drizzle or spread over hot strawberry orange buns, allowing it to melt and ooze a little. If glaze has thickened, microwave for 15 seconds and stir again, immediately before drizzling.