In a saucepan over medium heat, combine cubed fresh peaches, granulated sugar, and lemon juice. Cook for 12-15 minutes until softened.

Stir in cornstarch, cooking for another minute. Remove from heat and let it cool.

In a bowl, mix all-purpose flour, sugar, instant yeast, and sea salt. Add milk, egg, vanilla extract, and cooled peach jam.

Mix into a shaggy dough, then incorporate softened butter and knead until smooth, about 8-10 minutes.

Combine melted butter, brown sugar, flour, ground cinnamon in a bowl; mix into a crumbly topping and chill.

Roll dough on a floured surface into an 18x15-inch rectangle. Spread peach jam over, sprinkle with brown sugar and peaches.

Roll into a tight log and slice into 1-2 inch swirls. Arrange in a greased baking dish.

Cover and let rise in a warm place for 30-45 minutes.

Preheat oven to 325°F. Bake rolls for 30-35 minutes until golden brown.

Blend cream cheese and butter, whisk in powdered sugar and heavy cream for frosting.

Drizzle frosting over slightly cooled rolls and serve warm.