For the Dough

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 packet)
• ½ teaspoon salt
• ¾ cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter, melted
• 1 large egg, room temperature

For the Cinnamon Peach Filling

• 1½ cups diced peaches (fresh or canned, well drained)
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons unsalted butter, softened
• 1 tablespoon cornstarch

For the Cheesecake Layer

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract