Make the peach jam

1. Add the diced peaches, granulated sugar, and lemon juice to a saucepan. Cook over medium heat for 12 to 15 minutes, stirring and mashing the fruit from time to time, until the peaches soften and the mixture begins to thicken.
2. Stir the cornstarch and water together in a small bowl until smooth, then pour that mixture into the jam. Continue cooking for about 2 minutes more until the jam thickens further.
3. Transfer the jam to a bowl and let it cool completely before using it in the rolls.

Make the tangzhong
4. In a small pot, whisk the water and bread flour together until smooth.
5. Cook over medium heat while whisking constantly for 4 to 5 minutes, until the mixture turns into a thick paste.
6. Scrape the tangzhong into a bowl and set it aside to cool slightly.

Make the dough
7. In the bowl of a stand mixer, mix together the bread flour, granulated sugar, yeast, and salt.
8. Add the milk, heavy cream, egg, vanilla, and tangzhong. Mix with the dough hook on low speed for about 2 minutes, or until the ingredients begin to come together into a rough dough.
9. With the mixer running on low, add the softened butter one tablespoon at a time. Wait for each piece to blend in before adding the next.
10. Continue kneading for 8 to 10 minutes, until the dough looks smooth, elastic, and slightly tacky.
11. Remove the dough from the bowl and tuck the sides under to form a smooth round ball. Place it back in the bowl seam-side down. Cover and let it rest for 30 minutes.

Assemble the rolls
12. Line a metal 9×13-inch baking dish with parchment paper.
13. Stir together the softened butter, brown sugar, and cinnamon until smooth.
14. Roll the rested dough on a lightly floured surface into a 15×21-inch rectangle, with the long side closest to you.
15. Spread the cinnamon sugar mixture over the dough, leaving a 1/2-inch clean border at the top edge.
16. Spread the cooled peach jam over the cinnamon layer.
17. Lay the thin peach slices evenly over the filling.
18. Use a pizza cutter to slice the dough into twelve strips, each about 1 3/4 inches wide.
19. Roll each strip away from you into a spiral and place the rolls in the prepared pan.
20. Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours, or until they have doubled in size. While they rise, preheat the oven to 325°F.

Make the crumb topping and bake
21. In a bowl, combine the flour, sugar, cinnamon, and melted butter until crumbly.
22. Sprinkle the crumb topping over the risen rolls.
23. Bake for 30 to 40 minutes, or until the tops are golden brown and the centers are baked through.
24. Move the pan to a wire rack and let the rolls cool while you make the glaze.

Make the cream cheese glaze
25. Stir the cream cheese, butter, and powdered sugar together until smooth.
26. Whisk in the heavy cream until the glaze becomes creamy and spoonable.
27. Drizzle or spoon the glaze over the warm rolls and serve.