1-First, make the peach jam to infuse your rolls with fresh flavor. Cook 1 1/2 cups cubed fresh ripe peaches with 2 tablespoons granulated sugar and 1 teaspoon lemon juice until thickened, then stir in 2 teaspoons cornstarch mixed with 1 tablespoon water, and cook for another 2 minutes. Let it cool completely while you prepare the rest.

2-Next, create the Tangzhong by whisking 3/4 cup water and 1/4 cup bread flour in a saucepan, cooking until it forms a thick paste, then set it aside to cool.

3-For the dough, mix 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt in a stand mixer. Add 1/3 cup whole milk, 1/3 cup heavy cream, 1 large egg, the cooled Tangzhong, and 1 teaspoon vanilla paste, then knead with a dough hook while gradually adding 6 tablespoons softened unsalted butter until smooth. Let the dough rest covered for 30 minutes in a warm spot. For assembly, line a 9×13 baking pan with parchment paper and prepare the filling by mixing 1/2 cup unsalted butter, 2/3 cup brown sugar, and 1 teaspoon ground cinnamon.

Shaping and Baking Steps

1 Roll out the dough into a rectangle and spread the filling, leaving a 1/2-inch border.

2 Add the peach jam and top with 1/2 cup thinly sliced peaches.

3 Cut the dough into twelve strips, roll them up, and place in the pan.

4 Cover and let rise for 1-2 hours until doubled.

5 Make the crumb topping by mixing 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and 3 tablespoons melted unsalted butter; chill it before sprinkling over the rolls.

6 Bake at 325°F for 30-40 minutes until golden, then cool and add the glaze made from 4 tablespoons unsalted butter, 2 ounces cream cheese, 1 cup powdered sugar, and 2 1/2 tablespoons heavy cream.