For the Peach Jam

• 1 1/2 cups fresh ripe peaches, cubed
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1/2 cup very thinly sliced peaches for the filling

For the Tangzhong

• 3/4 cup water
• 1/4 cup bread flour

For the Dough

• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk, room temperature
• 1/3 cup heavy cream
• 1 large egg, room temperature
• Tangzhong from recipe above
• 1 teaspoon vanilla paste or extract
• 6 tablespoons unsalted butter, softened

For the Brown Sugar Filling

• 1/2 cup unsalted butter, room temperature
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon

For the Crumb Topping

• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For the Cream Cheese Vanilla Glaze

• 4 tablespoons unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 1/2 tablespoons heavy cream