1. Feed the sourdough starter and let it become bubbly and active.

2. In a bowl, mix starter, warm milk, softened butter, sugar, and eggs until combined.

3. Gradually stir in flour and salt until a soft dough forms.

4. Knead dough by hand for 8–10 minutes or with a stand mixer for 6 minutes until elastic.

5. Place dough in an oiled bowl, cover, and ferment at room temperature for 4–6 hours until doubled.

6. Roll dough out on a floured surface into a 16×12 inch rectangle.

7. Spread softened butter over the dough and evenly distribute the peach filling, then sprinkle with cinnamon sugar.

8. Tightly roll the dough into a log and cut into 12 even slices.

9. Arrange slices in a greased baking dish, cover, and proof for 2–3 hours until puffy.

10. Preheat oven to 375°F (190°C).

11. Prepare cobbler topping by combining flour, oats, brown sugar, cinnamon, salt, and cold butter to form coarse crumbs.

12. Sprinkle topping over the proofed rolls.

13. Bake for 25–30 minutes until golden and filling bubbles at the edges.

14. Let rolls cool briefly, then drizzle with icing or serve warm.