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 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.