Preheat the oven to 350-degrees F. Grease a bundt pan.
Toss together the diced peaches and blueberries with the lemon juice, 1 teaspoon of cinnamon, and white sugar. Set aside.
Cut the thawed dough into quarters. Toss them with the melted butter and remaining 1 teaspoon of cinnamon.
Add 1/3 of the rolls to the bundt pan, then cover with 1/2 of the fruit mixture.
Add the second layer of rolls, and top with the remaining fruit. Finish with the last layer of rolls.
Scrape any leftover butter-sugar mixture on top.
Set in a warm place and allow the rolls to rise, about 30-45 minutes. You want to rolls to nearly double in size.
Bake for 40 minutes until bubbly and golden brown.
Serve warm, or room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.