In a medium saucepan, combine fresh ripe peaches, granulated sugar, and lemon juice. Cook over medium heat until thickened, about 10-15 minutes. Let cool.

In a small pot, whisk together bread flour and water over medium heat until it thickens into a paste, about 3-5 minutes. Transfer to a bowl to cool.

In a stand mixer bowl, combine bread flour, sugar, instant yeast, and fine sea salt. Add cooled tangzhong, whole milk, heavy cream, eggs, and unsalted butter. Knead until smooth, about 8-10 minutes. Cover and let rest for 30 minutes.

Roll the dough out into a large rectangle. Spread cinnamon sugar filling, cooled peach jam, and sliced peaches. Roll into a log and slice into pieces. Place in a greased baking dish.

Cover baking dish with a towel and let rise in a warm place for 1-2 hours until doubled in size.

Mix flour, granulated sugar, ground cinnamon, and melted butter until crumbly. Refrigerate until ready.

Preheat oven to 350°F (175°C). Sprinkle crumb topping over rolls and bake for 30-40 minutes until golden brown.

Beat cream cheese, unsalted butter, powdered sugar, and heavy cream until smooth. Adjust consistency if needed.

Drizzle cream cheese icing over warm rolls and serve.