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 all-purpose 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 flour, sugar, yeast, and salt until combined. Then add the milk, 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. Then, 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 9x13 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 ½-inch border clean at the top. Next, spread the peach filling on top. Finally, lay the thinly sliced peaches across the filling.

Use a pizza cutter to cut twelve, 1 ¾-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. Then whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!