In a medium pot, combine 1 1/2 cups of cubed fresh ripe peaches, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice. Cook over medium heat for 12–15 minutes, stirring occasionally, until the mixture is juicy. In a small bowl, mix 2 teaspoons of cornstarch with 1 tablespoon of water, then add to the pot. Cook until thickened, then remove from heat and let it cool.

In a saucepan, whisk together 1/3 cup of water and 1/3 cup of bread flour over medium heat. Cook for 4–5 minutes, stirring constantly until the mixture becomes a thick paste. Once done, transfer to a bowl and allow the tangzhong to cool to room temperature.

In a large mixing bowl, combine 3 2/3 cups of bread flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Pour in 1/3 cup of whole milk, the cooled tangzhong, 1 large egg, and 1 teaspoon of vanilla paste. Mix well, then knead for about 2 minutes until a rough ball forms.

Gradually add 6 tablespoons of softened unsalted butter to the dough. Continue kneading for 8–10 minutes until the dough is smooth and slightly tacky. Transfer it to a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 30 minutes until it doubles in volume.

On a floured surface, roll the dough into a large rectangle. Evenly spread your prepared peach jam and a mix of cinnamon sugar over the surface. Add 1/2 cup of very thinly sliced peaches on top of the fillings. Carefully roll the dough into a log, then slice into 12 equal sections, placing cut-side up in a lined baking pan. Let the rolls rise for 1–2 hours until they've doubled in size.

In a separate bowl, mix together 1/2 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of ground cinnamon, and 3 tablespoons of melted unsalted butter. Use a fork to combine until crumbly.

Preheat your oven to 325°F (162°C). Once the rolls have risen, sprinkle your crumb topping over the rolls. Bake for 30–40 minutes until golden brown and a skewer inserted in the center comes out clean.

While the rolls are baking, prepare the cream cheese glaze. In a mixing bowl, beat together 2 ounces of room-temperature cream cheese, 4 tablespoons of unsalted butter, 1 cup of powdered sugar, and 2 1/2 tablespoons of heavy cream until smooth and creamy.