In a medium saucepan, combine frozen cherries, sugar, corn starch, and cold water over medium heat. Cook for 5-7 minutes until thickened. Cool to room temperature.

In a small bowl, mix warm water with active dry yeast and let sit for 5 minutes until frothy.

In a large mixing bowl, combine milk, remaining sugar, eggs, and frothy yeast mixture. Gradually add bread flour and salt, mixing until combined.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Roll out the risen dough into a rectangle, spread the cooled cherry filling evenly, and roll into a log.

Slice the dough into pieces about 1-2 inches thick and place in a greased baking dish.

Cover the dish and let rolls rise in a warm area for 30-45 minutes until puffy.

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

Prepare frosting by mixing cream cheese, powdered sugar, vanilla extract, and milk in a bowl. Adjust with more milk for spreadability. Frost warm rolls.