In the bowl of a stand mixer or a large bowl, add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and flour.

Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. Or knead the dough by hand on a lightly floured surface.

Place the dough in a medium bowl or 2 quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally about 70℉) for 8-12 hours until doubled in size for bulk fermentation.

Right before rolling out the dough, peel the peaches and dice them into small pieces. Mix the diced peaches with the sugar, cinnamon and nutmeg and let it sit as you shape the dough.

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface with a rolling pin.

Spread on the soft butter and then sprinkle the brown sugar and cinnamon overtop.

Drain off any liquid from the peach filling and then sprinkle on top of the butter and sugar mixture.

Roll up the cinnamon roll dough tightly and then slice into 12 pieces using a sharp knife or dental floss.

Place the rolls in a greased 9×13 inch baking dish. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.

Preheat the oven to 350°F.

Right before baking, mix the cubed butter with sugar, flour, and cinnamon in a small bowl. Sprinkle over the cinnamon rolls.

Bake for 35-40 minutes or until golden brown and the internal temperature reaches 190℉.

While the rolls are baking, make the cream cheese frosting by beating softened cream cheese and butter. Then add the milk, vanilla extract, and powdered sugar and beat until smooth.

Let the rolls cool for 5-10 minutes and spread the cream cheese frosting on top, and then top with more diced fresh peaches if desired. Serve warm and enjoy.