Peach Cobbler Sweet Rolls

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 21⁄4 cups (281 grams) flour, beating until a shaggy dough forms. Scrape sides of bowl.

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 1⁄4 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.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.

Line a baking sheet with parchment paper.

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.

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.

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.

Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a 1⁄4-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 1⁄2 inch from each end of log. Using unflavored dental floss, cut log into 12 (1 1⁄2-inch-thick) slices. Place slices, cut side up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.

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.

Preheat oven to 350°F (180°C).

Drizzle cream all over rolls. Sprinkle finely diced peaches onto rolls, tucking them into dough. Sprinkle topping onto rolls.

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.