1-First, make the peach jam to add that fresh fruit flavor. Cook CBP 1 1/2 cups cubed fresh ripe peaches with 2 tablespoons granulated sugar and 1 teaspoon lemon juice over medium heat for 12-15 minutes, mashing as you go until it thickens. Then, stir in 2 teaspoons cornstarch mixed with 1 tablespoon water and cook for 2 more minutes before letting it cool. For more on peach jam, check out this easy homemade peach jam recipe that inspired this part.

2-Next, prepare the tangzhong by whisking 3/4 cup water and 1/4 cup bread flour, then cook it over medium heat for 4-5 minutes until it turns into a paste. Set that aside for later. Now, for the dough, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt in a bowl.

3-Add 1/3 cup whole milk, 1/3 cup heavy cream, 1 large egg, the tangzhong, and 1 teaspoon vanilla paste or extract, then knead on low speed to form a rough dough. Gradually mix in 6 tablespoons softened unsalted butter and knead for 8-10 minutes until smooth. Shape it into a ball, cover, and let it rest for 30 minutes.

4-Roll the dough into a 15×21 inch rectangle and spread the filling made from 1/2 cup room-temperature unsalted butter, 2/3 cup brown sugar, and 1 teaspoon ground cinnamon, leaving a half-inch border. Add the cooled peach jam and 1/2 cup thinly sliced peaches on top, then cut into twelve 1 3/4 inch strips, roll them up, and place in a lined 9×13 pan.

5-Let the rolls rise for 1-2 hours until doubled, preheat your oven to 325 F, add the crumb topping mixed from 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and 3 tablespoons melted unsalted butter, then bake for 30-40 minutes. Finish with the glaze made from 4 tablespoons butter, 2 ounces cream cheese, 1 cup powdered sugar, and 2 1/2 tablespoons heavy cream.