In a medium saucepan over medium heat, combine frozen cherries, granulated sugar, cold water, and cornstarch. Stir continuously until thickened, about 5–7 minutes.

In a small bowl, dissolve active dry yeast in 1/4 cup of warm water. Let sit for about 5–10 minutes until frothy.

In a large bowl, whisk together whole milk, granulated sugar, eggs, and melted unsalted butter. Add the yeast mixture, gradually incorporate bread flour and salt.

Knead the dough for about 5 minutes until smooth and elastic, then let it rise in a greased bowl for about 1 hour.

Roll the risen dough into a rectangle, spread cooled cherry filling, roll tightly, and slice into 12 pieces.

Place rolls in a greased dish, cover, and let rise for 30-45 minutes.

Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown.

Prepare frosting by mixing cream cheese, powdered sugar, vanilla extract, and whole milk until smooth.

Cool baked rolls for 10 minutes, then drizzle with frosting.