In a pot, combine the peaches, brown 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 mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined. Then add the egg, milk, vanilla, and tangzhong. Knead on low speed until it forms a shaggy dough ball.

Slowly add in the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more. Once added, continue kneading for 10-11 minutes until it looks smooth and elastic. The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.

With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball. Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

In a bowl, combine the crumb topping ingredients until crumbly. Chill in the fridge until ready to use.

Line a metal 9x13 baking dish with parchment paper.

Combine the butter, brown sugar, and cinnamon until smooth.

Roll the dough out on a lightly floured surface into an 18x15 rectangle, with the long (18-inch) side closest to you. Spread the brown sugar cinnamon filling across the dough, leaving a ½-inch border clean at the top. Then spread the peach filling over the dough. Lay the thin slices of peach across the filling.

Use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking tray. Cover the pan with plastic wrap and set it aside to rise for 1 hour or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.

Sprinkle the crumb topping over the rolls, then bake for 30-35 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!