In a saucepan, mix together the cubed peaches, granulated sugar, and lemon juice. Cook over medium heat for 12–15 minutes, occasionally mashing until the mixture is juicy and thickened.

Stir in the cornstarch mixed with water and cook for an additional 2 minutes until it further thickens.

Transfer the filling to a bowl and allow it to cool completely.

In a small saucepan, whisk together ½ cup water and ½ cup all-purpose flour over medium heat. Continuously whisk for 4–5 minutes until the mixture transforms into a thick, paste-like consistency.

Once ready, transfer the tangzhong to a bowl and let it cool down while you prepare the dough.

In a stand mixer bowl, combine 3½ cups all-purpose flour, ¼ cup granulated sugar, instant yeast, and fine sea salt.

Add milk, the cooled tangzhong, egg, and vanilla extract into the mixture. Mix on low speed until a shaggy dough forms.

Gradually add softened butter, one tablespoon at a time. Knead on medium speed for about 10–11 minutes until the dough is smooth and elastic.

Cover and let rise in a greased bowl for about 1 hour, or until doubled in size.

In a mixing bowl, combine the melted butter, ¼ cup all-purpose flour, brown sugar, and ground cinnamon.

Stir until the mixture is crumbly in texture. Cover and chill in the refrigerator while the dough rises.

Once the dough has risen, lightly flour your surface and roll it out into an 18×15-inch rectangle.

Evenly spread the crumb filling over the surface, followed by the cooled peach filling. Then, layer thinly sliced peaches on top.

Cut the dough into 12 strips that are approximately 1½ inches wide, and tightly roll each strip into swirls.

Place the swirls in a parchment-lined 9×13-inch metal baking dish.

Cover with plastic wrap or a kitchen towel and allow them to rise for roughly another hour.

Preheat your oven to 325°F (162°C). Generously sprinkle the chilled crumb topping over the rolls before placing them in the oven.

Bake for about 30–35 minutes, or until the tops are golden brown.

Allow the rolls to cool slightly in the pan.

In a mixing bowl, use an electric mixer to blend cream cheese and softened butter until smooth.

Gradually add powdered sugar while mixing, then drizzle in heavy cream to adjust consistency.

Drizzle generously over the warm peach cobbler cinnamon rolls before serving.