In a medium saucepan, combine frozen cherries, granulated sugar, cold water, and corn starch. Cook over medium heat for about 5-7 minutes, stirring until the mixture thickens and bubbles. Let the filling cool completely.

In a small bowl, mix warm water with active dry yeast. Allow it to rest for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine warm milk, sugar, and the foamy yeast mixture. Add eggs and gradually mix in bread flour and salt until a sticky dough forms.

Transfer the sticky dough onto a floured surface and knead it for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover tightly, and let it rise in a warm environment for about 1 hour, or until doubled in size.

Once risen, punch down gently and roll into a rectangle, about ¼ inch thick.

Spread the cooled cherry filling evenly over the dough, leaving a ½ inch border. Roll the dough tightly into a log and slice into 12 pieces.

Cover the baking dish loosely with a towel and let the rolls rise for another 30 minutes in a warm spot.

Preheat your oven to 350°F (175°C) while the rolls rise. Bake for 25-30 minutes until golden brown.

Prepare frosting by mixing cream cheese, powdered sugar, and milk until smooth. Drizzle over warm rolls.