In a pot, combine the peaches, granulated sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until the peaches are juicy and starting to thicken. Mix together the cornstarch and water, then stir it into the peach jam. Cook for 2 minutes longer, then transfer the jam to a bowl and set aside to cool completely before using.

In a small pot, whisk the water and bread flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is paste-like. Scrape it into a bowl and set it aside.

In a stand mixer bowl, mix the bread flour, granulated sugar, instant yeast, and sea salt until combined. Then add the whole milk, heavy cream, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.

With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.

Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.

Line a metal 9×13 baking dish with parchment paper. Combine the butter, brown sugar, and cinnamon until smooth.

Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon sugar mixture across the dough, leaving a 1/2-inch border clean at the top. Spread the peach filling on top and lay the thinly sliced peaches across the filling.

Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the lined baking pan.

Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).

When the rolls are ready to bake, make the crumb topping. In a bowl, combine the flour, sugar, cinnamon, and melted butter until crumbs form.

Break up the crumb topping over the rolls, then bake for 30-40 minutes, or until the tops of the cinnamon rolls are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.

Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!