Make the Dough for Peach Cobbler Rolls:

1. Activate the Yeast:

   • In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until the yeast becomes frothy. If the mixture doesn’t bubble, your yeast may be expired, and you’ll need to try again with fresh yeast.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, whisk together the flour and salt. Once the yeast is activated, pour it into the flour mixture, adding the softened butter and egg. Stir with a wooden spoon or spatula until a rough dough begins to form.

3. Knead the Dough:

   • Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.

4. Let the Dough Rise:

   • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Peach Filling for Peach Cobbler Rolls:

5. Cook the Peaches:

   • While the dough is rising, prepare the peach filling. In a saucepan over medium heat, combine the chopped peaches, granulated sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook for 5-7 minutes until the peaches release their juices and begin to soften.

6. Thicken the Filling:

   • Mix the cornstarch with a tablespoon of cold water to create a slurry. Add this to the peaches, stirring until the mixture thickens. Once thickened, remove from heat and set aside to cool slightly.

Assemble the Peach Cobbler Rolls:

7. Roll Out the Dough:

   • After the dough has risen, punch it down gently and transfer it to a floured surface. Roll the dough out into a rectangle about 12×8 inches.

8. Add the Peach Filling:

   • Spread the cooled peach mixture evenly over the rolled-out dough, leaving a small border around the edges.

9. Roll Up the Dough:

   • Starting from one of the longer edges, carefully roll the dough into a tight log. Pinch the seams to seal.

10. Slice the Rolls:

    • Using a sharp knife or dental floss, cut the rolled dough into 12-16 equal slices.

Bake the Peach Cobbler Rolls:

11. Prepare the Baking Dish:

    • Grease a 9×13-inch baking dish or line it with parchment paper. Arrange the peach cobbler rolls in the dish, spacing them slightly apart.

12. Let the Rolls Rise:

    • Cover the rolls with a damp cloth and let them rise for 30-45 minutes, or until they puff up and touch each other.

13. Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

14. Bake the Rolls:

    • Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

Add the Topping and Glaze:

15. Make the Topping:

    • In a small bowl, combine the melted butter, brown sugar, and cinnamon. After the rolls have finished baking, pour this topping over them, allowing it to seep into the rolls for extra sweetness and caramelization.

16. Prepare the Glaze (Optional):

    • In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle the glaze over the rolls once they’ve cooled slightly.

Cool and Serve:

17. Let the Rolls Cool:

    • Allow the rolls to cool for 10-15 minutes before serving. This gives the caramel topping time to set.

18. Serve and Enjoy:

    • Serve the Peach Cobbler Rolls warm, either on their own or with a scoop of vanilla ice cream for an extra indulgent treat.