Cook 1½ cups of fresh peaches, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice in a medium saucepan over medium heat for 12–15 minutes until thickened.

Mix 2 teaspoons of cornstarch with 1 tablespoon of water, add to the peach mixture, and cook for 2 more minutes.

Remove from heat and let cool.

Whisk together ¾ cup of water and ½ cup of all-purpose flour in a small saucepan over medium heat for 4–5 minutes until it forms a thick paste (tangzhong).

Transfer to a bowl to cool while preparing the dough.

In a stand mixer, combine 3½ cups of flour, ¼ cup of sugar, 2 teaspoons of yeast, and ¾ teaspoon of salt.

Add ½ cup milk, 1 egg, 1 teaspoon of vanilla, and cooled tangzhong; mix until shaggy dough forms.

Incorporate 4 tablespoons of butter and knead the dough for 10–11 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.

Mix together ½ cup of melted butter, ½ cup of brown sugar, 3 tablespoons of flour, and 1 teaspoon of cinnamon until crumbly; chill in refrigerator.

Punch down the risen dough and roll out into a 12x18 inch rectangle.

Spread the filling over the dough, then layer with the peach jam and thin peach slices.

Slice into strips, roll each strip into swirls, and arrange in a greased baking dish.

Let the rolls rise again until doubled, about 1 hour.

Preheat oven to 325°F (162°C). Sprinkle tops with reserved crumb topping and bake for 30–35 minutes until golden brown.

Beat together 4 tablespoons of butter and 4 ounces of cream cheese until smooth.

Gradually add 1 cup of powdered sugar and 2½ tablespoons of heavy cream, mixing until well combined.

Drizzle the cream cheese frosting over rolls after they cool slightly. Best enjoyed warm.