In a large mixing bowl, combine 4 cups of all-purpose flour, 2¼ teaspoons of active dry yeast, and 1 tablespoon of granulated sugar. Gradually add 1 cup of warm milk and ⅓ cup of melted unsalted butter. Mix until the ingredients come together, then add 1 large egg and 1 teaspoon of salt. Knead the dough on a floured surface for about 8-10 minutes, until smooth. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.

While the dough is rising, prepare the filling by peeling and dicing 3-4 fresh peaches. In a medium bowl, toss the diced peaches with 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of all-purpose flour to absorb excess juices. Set this aside.

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll out the dough into a rectangle, approximately 16x12 inches. Spread the peach filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one long side to the other, creating a log shape. Slice the log into 12 equal rolls, about 1½ inches each.

Cover the rolls with a kitchen towel and let them rise again in a warm place for about 30 minutes. Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for approximately 25 minutes, or until they are golden brown and the peach filling is bubbly.

While the baking rolls cool slightly, prepare a creamy glaze by mixing 4 ounces of softened cream cheese with 1 cup of powdered sugar and a splash of milk. Beat until smooth and creamy.

Once the rolls have cooled for about 10 minutes, drizzle the prepared glaze generously over the top. Cut and serve warm.