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 and bake for 35-40 minutes.

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

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

Add in 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.