• Sift the flour, yeast, sugar, and salt into a large mixing bowl.
• In a microwave-safe bowl, heat the milk, water, and butter in 30-second intervals until butter is melted and the mixture is warm. It should not be hot or else it will kill the yeast.
• Pour the milk mixture into the flour mixture and add the beaten eggs. Stir until dough is thoroughly combined and is soft. It will be a little sticky, so do not overbeat the dough.
• Cover the bowl with a damp dishtowel and let the dough rest for 10 minutes.

Spiced Peach Filling

• While the dough is resting, make the spiced peach filling. Beat the butter until fluffy, about 3 minutes. Add the brown sugar, cinnamon, nutmeg, ginger, and peaches. Stir to combine.

Assembling the Buns

• Divide the dough into two equal parts (this makes rolling the dough easier). On a lightly floured surface, roll out the dough into a large rectangle. See tip at the bottom of the recipe if you don't own a rolling pin!
• Using a spoon, spread out some peach filling onto the rectangle.
• Roll up the rectangle tightly to create a spiral roll. Slice the roll into 6 pieces.
• Repeat steps 1-3 for the remaining dough.
• Pour the heavy cream into the bottom of a 9x13 baking pan. Arrange the rolls in the pan. Top with any remaining peach filling.
• Cover the buns loosely with plastic wrap and rise for 90 minutes in warm place. You can also rise them overnight in the fridge, just take them out 30 minutes before baking to fully puff up.
• Bake the buns for 25-30 minutes until puffed and golden brown. Remove from the oven and cool for 15 minutes.

Almond Icing

• To make the almond icing, simply combine all the ingredients in a mixing bowl. Drizzle onto the buns.