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For dough: In a small bowl, stir together warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until foamy, about 5 minutes.<\/span><\/p>\n<\/li>\n In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, salt, and remaining 4 tablespoons (48 grams) granulated sugar by hand. Add yeast mixture, eggs, butter, and vanilla; using the paddle attachment, beat at low speed until combined, about 1 minute. With mixer on low speed, gradually add 21\u20444 cups (281 grams) flour, beating until a shaggy dough forms. Scrape sides of bowl.<\/p>\n<\/li>\n Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth, elastic, and slightly tacky, 10 to 12 minutes; add up to remaining 1\u20444 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky and soft to handle. Turn out dough onto a very lightly floured surface, and knead 5 to 8 times; shape dough into a smooth round.<\/p>\n<\/li>\n Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 45 minutes to 1 hour.<\/p>\n<\/li>\n Line a baking sheet with parchment paper.<\/p>\n<\/li>\n Punch down dough, and flatten into a 1-inch-thick rectangle. Place on prepared pan, and cover with plastic wrap. Refrigerate for at least 1 hour or up to overnight.<\/p>\n<\/li>\n For filling: In a medium saucepan, bring diced peaches, brown sugar, vanilla, and lemon juice to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat to medium; cook, stirring frequently and lightly mashing peaches, until mixture is thick and jammy, 7 to 10 minutes.<\/p>\n<\/li>\n In another small bowl, whisk together cornstarch and 1 tablespoon (15 grams) water; stir into peach mixture. Bring to a boil; cook, stirring constantly, until mixture is thick and translucent, 2 to 3 minutes. Remove from heat, and let cool completely.<\/p>\n<\/li>\n Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.<\/p>\n<\/li>\n Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a 1\u20444-inch border on one long side. Starting with long side opposite border, roll up dough into a 19-inch log. (See Note.) Using a serrated knife, trim 1\u20442 inch from each end of log. Using unflavored dental floss, cut log into 12 (1 1\u20442-inch-thick) slices. Place slices, cut side up, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 45 minutes to 1 hour.<\/p>\n<\/li>\n For topping: In a medium bowl, whisk together flour, brown sugar, salt, and cinnamon; whisk in melted butter until mixture is combined and crumbly. Refrigerate until ready to use.<\/p>\n<\/li>\n Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n Drizzle cream all over rolls. Sprinkle finely diced peaches onto rolls, tucking them into dough. Sprinkle topping onto rolls.<\/p>\n<\/li>\n Bake until golden brown, 35 to 40 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/div>\n