In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 2 1/4 teaspoons of yeast. Add 1 cup of warmed milk, 1/4 cup of melted butter, and 1 beaten egg, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth, then shape into a ball and place it in a greased bowl.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.

While the dough is rising, chop 2-3 medium fresh peaches and mix them in a bowl with 1/2 teaspoon of cinnamon and 1/4 cup of granulated sugar.

After the first rise, punch down the dough to release excess air, then roll it out on a lightly floured surface into a rectangle, about 12x18 inches. Spread the peach filling evenly across the surface.

Roll the dough tightly from one long edge to the other and slice it into 12 equal rolls, placing them spiral side up in a greased baking dish.

Cover the rolls with a towel and allow them to rise again in a warm place for about 30 minutes.

Preheat your oven to 350°F (175°C). Once ready, bake the rolls in the preheated oven for 25 minutes.

After baking, let the rolls cool for about 10 minutes before preparing the frosting.

In a bowl, whip together 4 ounces of cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Drizzle over the warm rolls.