Prepare the Peach Jam by cooking cubed peaches, granulated sugar, and lemon juice over medium heat for 12-15 minutes until thickened.

Make Tangzhong by whisking together 1/4 cup flour and 1/2 cup water over medium heat until thick, about 3-5 minutes.

In a stand mixer, combine flour, sugar, instant yeast, and sea salt. Add warm milk, egg, vanilla extract, and cooled tangzhong. Knead until smooth.

Shape dough into a ball and let it rise in a greased bowl for about 1 hour until doubled in size.

Prepare the crumb topping by mixing melted butter, flour, granulated sugar, brown sugar, and ground cinnamon until crumbly.

Once risen, roll the dough out, spread brown sugar filling, peach jam, and sliced peaches. Roll tightly and cut into 12 pieces.

Cover and let rolls rise for another hour until puffy.

Preheat oven to 325°F (162°C). Sprinkle crumb topping over rolls and bake for 30-35 minutes until golden brown.

Make frosting by blending cream cheese and butter, then gradually add powdered sugar and heavy cream. Drizzle over warm rolls.