Make the Peach Jam:
In a saucepan, place the diced peaches along with sugar and lemon juice. Cook over medium heat for 12–15 minutes, gently pressing the fruit as it softens. Stir in the cornstarch slurry and cook for 2 more minutes until thickened. Transfer to a bowl and cool completely.

Prepare the Tangzhong:
Whisk together water and bread flour in a small pot. Cook over medium heat for 4–5 minutes, stirring until a thick paste forms. Set aside.

Make the Dough:
In a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and tangzhong. Mix on low until a rough dough forms. Slowly add butter, one tablespoon at a time, kneading until incorporated. Continue kneading for another 8–10 minutes until the dough becomes silky, elastic, and well-formed. Shape into a ball, cover, and let rest for 30 minutes.

Roll & Fill:
Roll the dough into a 15×21-inch rectangle. Spread cinnamon sugar filling evenly, then layer with peach jam and thin peach slices.

Shape the Rolls:
Cut the dough into twelve 1 ¾-inch strips. Roll each strip snugly and place them into a parchment-lined 9×13-inch baking dish. Cover and allow them to rise for 1–2 hours, or until they have doubled in size.

Add the Crumb Topping & Bake:
Preheat oven to 325°F (162°C). In a bowl, stir together the flour, sugar, cinnamon, and melted butter until a crumbly mixture forms. Sprinkle over the rolls. Bake for 30–40 minutes until golden brown.

Glaze & Serve:
Whisk the cream cheese, butter, powdered sugar, and heavy cream until light and creamy. Drizzle over warm rolls and enjoy!