Take 5 cups of thawed peaches and cut into small ¼ inch size pieces. Cut remaining 1 cup and cut into larger ½ inch pieces. Set these aside.

Place 5 cups of smaller peaches in a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.

In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool. Once cooled, chill in the refrigerator until ready for use. Reserve 2 tablespoons for glaze and ½ cup for topping.

In a small bowl, stir together brown sugar, cinnamon, nutmeg, salt, and peach concentrate. Set aside and have softened butter and offset spatula ready for use.

In a medium bowl, stir together flour, both sugars, and cinnamon until evenly mixed. Add butter pieces and using either a pastry blender or a fork, cut the butter into the dry ingredients until you have pea-sized pieces of streusel. Keep this covered and in the freezer until ready for use.

In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)

Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.

Add in milk, melted butter, yeast mixture, eggs, and peach concentrate, and mix on low until ingredients start to come together, about 1 minute.

Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.

Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.

Once your dough has doubled in size, chill in refrigerator for 30 minutes.

At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14x17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.

Using your offset spatula, spread 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.

Next, spread your chilled peach filling on top of the butter, again leaving the bottom 1 inch uncovered.

Next, sprinkle the brown sugar filling on top of the peach filling, then press lightly. Then sprinkle the remaining larger peach pieces on top.

Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.

Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.

Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.

Sprinkle the streusel on top of the risen rolls. Bake until golden brown and the smell fills the house, 25-30 minutes.

Remove from the oven and let cool for 20 minutes.

Top rolls with remaining ½ cup of peach filling. To make the glaze, whisk all ingredients in a medium bowl. Drizzle over garnished rolls and enjoy! Best served warm.