Line a baking sheet with parchment paper.

Place 20 frozen Rhodes rolls on parchment and lightly cover with plastic wrap.

Thaw for 2 hours on the counter.

Melt butter and let it cool for 5 minutes.

Lightly spray a loaf pan with cooking spray.

In a medium bowl, mix together sugar and cinnamon.

Press two rolls flat with your fingers. Dip each into butter then into the sugar mixture.

Place a peach slice with filling onto one roll then top it with the second roll making a sort of sandwich. Set this upright in the bread loaf at one end.

Repeat this process, making a second row. Each side should have 10 rolls.

Preheat oven to 375?F and place the bread loaf on a baking sheet. Bake for 35-40 minutes.

Let the pull-aparts cool for 15 minutes before topping with the glaze.

Whip together the cream cheese, powdered sugar, and vanilla until smooth.

Add milk 1 tablespoon at a time until it thins out the glaze.

Drizzle it over the bread with a fork or pour the glaze into a pastry bag and create a zig-zag pattern over the top.