Preparation

• In a saucepan, combine the frozen cherries, granulated sugar, cold water, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens. Remove from heat and let it cool.
• In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until foamy.
• In a large bowl, mix the whole milk, granulated sugar, and eggs. Stir in the yeast mixture.
• Gradually add the bread flour and salt to the wet ingredients. Knead the dough until it's smooth and elastic (about 5 to 7 minutes). Incorporate the unsalted butter until fully mixed.
• Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot until doubled in size (about 1 hour).
• Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a rectangle, about 1/4 inch thick.
• Evenly distribute the cooled cherry filling over the surface of the rolled dough.
• Carefully roll the dough tightly from one long edge to the other. Use a sharp knife to cut the roll into 12 equal pieces.
• Place the rolls in a greased baking dish, cover, and let them rise again until puffy (about 30 minutes).
• Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.
• While the rolls are baking, beat the cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla, then mix in enough milk to achieve your desired frosting consistency.
• Once the rolls are cooled slightly, drizzle the cream cheese frosting over the top. Serve warm and enjoy!