Peach Cobbler Cinnamon Rolls

Stir the warm milk with yeast and 1 Tbsp sugar; let stand 5 minutes until foamy.

Add the tangzhong, remaining sugar, eggs, butter, flour, and salt. Mix to combine, then knead until smooth, elastic, and slightly tacky, about 8 minutes.

Place the dough in a greased bowl, cover, and let rise for 60–75 minutes, or until it has doubled in size.

Line a 9×13 pan. Mix the cinnamon layer ingredients in a small bowl.

Roll the dough to a 16×12-inch rectangle. Spread the cinnamon layer evenly, then spread 1¼–1½ cups cooled peach filling, leaving a ½-inch clean edge on the long far side.

Roll up tightly from the long edge and pinch the seam to seal.

Slice into 12 even rolls using floss or a serrated knife and arrange in the pan with slight gaps between each.

Cover and let rise for 30–45 minutes, or until puffy and nearly touching. Preheat the oven to 350°F.

Pour the heavy cream around and between the rolls, avoiding the tops. Sprinkle the chilled crumble over the rolls.

Bake for 25–30 minutes, until light golden and set. Cool for 10–15 minutes. Whisk the glaze until smooth and drizzle over warm rolls.