To prepare the dough spray a 15x10 cooking pan with cooking oil, place 20 Rhodes rolls on the pan, 4 rows with 5 rolls in each row. Set a towel over the rolls and allow the rolls to rise. Set aside for 2-2 ½ hours. Once rolls are risen, push them down using the palm over you hand. Use a rolling pin to rolls them out on the pan. Take the edges of the rolls and pinch them together, like pictured.
Replace the towel to cover the rolls, and then prepare the peaches. Slice the peaches thinly, place in a sauté pan. Then top with butter, honey, cinnamon, lemon juice, and 1 tablespoon flour. Over medium heat, cook the peaches until tender, 5-7 minutes. Spread peaches over rolls. Top with the fresh raspberries, like pictured. Preheat oven to 375 degrees.
Prepare the topping, in a small mixing bowl combine 1 cup flour, brown sugar, butter and cinnamon. Using a pastry blender or fork, mix together until the mixture resembles coarse crumbs. Place topping over peaches and raspberries. Place in the oven and bake for 30 minutes. Remove from oven and make frosting while it is cooling. Drizzle frosting oven the Danish, using a frosting bag or Ziploc with corner snipped off.