Step 1

Make the Dough: Add warm milk and yeast to a stand mixer bowl.

Step 2

Add eggs, softened butter, salt, cinnamon, and cane sugar to the mixture and mix until evenly combined.

Step 3

Add the flour and mix until combined using the paddle attachment for 1-2 minutes. Let the dough rest for about 5 minutes.

Step 4

Attach the dough hook and mix for about 5 minutes on setting 1. The dough should be slightly sticky; if too sticky, add flour a tablespoon at a time, no more than 3 tbsp.

Step 5

Grease a large mixing bowl with butter, transfer the dough to the greased bowl, cover, and let it double in size, about 45-60 minutes in a warm kitchen.

Step 6

Prepare the Peach Filling: In a saucepan, combine diced peaches, brown sugar, lemon juice, and cinnamon. Cook over medium heat for about 5 minutes until bubbly.

Step 7

Mix cornstarch and water, stir into the peach mixture, and cook for 1 minute until thickened. Remove from heat, stir in vanilla paste, and chill. Reserve ½ cup for topping.

Step 8

Make the Filling: In a bowl, mix cooled melted butter, brown sugar, nutmeg, and cinnamon until well combined. Set aside.

Step 9

Assemble the Rolls: After the dough has doubled in size, sprinkle flour on a clean surface and roll out the dough to about 12x24 inches.

Step 10

Spread the butter-cinnamon mixture evenly over the dough using a rubber spatula. Add dollops of peach topping, reserving ½ cup for the final topping.

Step 11

Slice strips from the long side of the dough that are about 1 ¾-inches thick. Roll each strip into a roll and place in a greased 12x16 baking pan. Let the rolls rise again for about 35 minutes until doubled in size.

Step 12

Prepare the Cinnamon Streusel: Combine melted butter, brown sugar, flour, cinnamon, and salt in a bowl. Spread on a parchment-lined tray and bake at 350°F for 8 minutes. Let cool.

Step 13

Bake the Rolls: Pour heavy cream over the risen rolls, ensuring it seeps between them for moisture. Sprinkle a tablespoon of the streusel over the rolls, reserving the rest for topping.

Step 14

Bake at 350°F for 30 minutes, checking to ensure the center and sides are cooked.

Step 15

Prepare the Frosting: In a stand mixer, beat cream cheese and softened butter until smooth.

Step 16

Gradually add powdered sugar, vanilla, and cinnamon, and mix until well combined. For a glaze-like consistency, add 2 tablespoons of milk and mix well. Set aside.

Step 17

Once baked, frost the warm rolls with the prepared cream cheese frosting.

Step 18

Top each roll with the reserved chilled peach filling and a sprinkle of the remaining streusel.

Step 19

Store in an airtight container in the fridge for 2-3 days. Reheat gently before serving.

Step 20

Enjoy!