Preheat oven to 375 degrees F. Whisk together the water and sugar in a non greased 13x9 inch glass baking dish. Place in oven and allow to bake until mixture starts to bubble, about 10-15 minutes. Remove carefully from oven.

In a large mixing bowl, sift together 2 cups flour, sugar, baking powder and salt. Using a pastry cutter or fork, cut in the shortening until crumbly. Stir in the milk to form a ball. Wrap ball in parchment or waxed paper and chill 1 to 2 hours.

Sprinkle remaining flour on a flat work surface. Roll dough into a 12x8 inch rectangle.

Place cut peaches into a large mixing bowl, sprinkle with cinnamon, and toss gently to combine. Spread mascarpone cheese to cover the dough using an offset spatula. Arrange the peaches evenly over the mascarpone cheese. Place the cold butter cubes over the peaches.

Roll dough up, jelly roll style. Cut into 1 inch slices. Carefully place the slices into the syrup mixture. (I use a small spatula to place each roll in the mixture since it is very hot)

Bake until crust is light golden brown and syrup mixture is bubbly, about 25 to 35 minutes. Remove from the oven and cool about 10 minutes.

Combine the mascarpone cheese, confectioner sugar, and milk in a small bowl. Start with lowest amount of milk and add more to obtain desired consistency to drizzle. Drizzle glaze over the rolls. May do the drizzle individually when serving instead.