Step 1: Make the Peach Jam

In a medium saucepan, combine the cubed peaches, granulated sugar, and lemon juice.

Cook over medium heat for 12-15 minutes, occasionally mashing the peaches with a potato masher or fork as they soften.

In a small bowl, stir together the cornstarch and water until smooth.

Pour this slurry into your peachy mixture and continue cooking for another 2 minutes, stirring constantly until thickened.

Transfer to a bowl and let cool completely. (I sometimes pop it in the refrigerator to speed this up!)

Step 2: Prepare the Tangzhong

In a small saucepan, whisk together the water and flour until no lumps remain.

Cook over medium heat, whisking CONSTANTLY (this is important!) for 4-5 minutes until the mixture thickens to a paste-like consistency that resembles mashed potatoes.

Transfer to a bowl and let cool to room temperature.

Step 3: Make the Dough

In the bowl of your stand mixer, combine the flour, sugar, instant yeast, and salt.

Add the milk, egg, vanilla extract, and cooled tangzhong.

Mix on low speed with the dough hook until a shaggy dough forms.

With the mixer still running on low, add the softened butter one tablespoon at a time, waiting until each piece is incorporated before adding the next.

Once all the butter is incorporated, increase the speed to medium and knead for 10-11 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. (If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.)

Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Make the Crumb Topping

In a medium bowl, combine the melted butter, flour, both sugars, and cinnamon.

Mix with a fork until crumbly – it should hold together when squeezed but break apart easily.

Refrigerate until ready to use.

Step 5: Prepare the Brown Sugar Filling

In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined and spreadable.

Step 6: Roll and Fill

Once your dough has doubled in size, punch it down gently to release the air bubbles.

On a lightly floured surface, roll the dough into an 18×15-inch rectangle. Try to keep the corners as square as possible for even rolls.

Spread the brown sugar filling evenly across the entire surface, leaving about a ½-inch border along one long edge.

Spread the cooled peach jam on top of the cinnamon-sugar layer.

Arrange the thinly sliced peaches evenly over the jam.

Starting from the long edge (opposite the border you left), tightly roll the dough into a log.

Using a sharp knife or dental floss (my secret weapon!), cut the log into 12 equal pieces, about 1½ inches wide each.

Place the rolls cut-side up in a parchment-lined 9×13-inch metal baking dish, leaving a little space between each for rising.

Cover with plastic wrap and let rise for another hour, or until doubled in size and touching each other.

Step 7: Bake to Perfection

Preheat your oven to 325°F (162°C).

Once the rolls have finished their second rise, remove the plastic wrap and sprinkle the crumb topping generously over each roll.

Bake for 30-35 minutes, until the rolls are golden brown and the center of the dough registers 190°F on an instant-read thermometer.

Let cool in the pan for about 10 minutes before frosting.

Step 8: Make the Frosting

In a medium bowl, beat together the room temperature butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, mixing on low speed until incorporated.

Pour in the heavy cream and beat on medium-high speed until light and fluffy.

Drizzle or spread the frosting over the still-warm rolls, allowing it to melt slightly into all the nooks and crannies.