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

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

In a large bowl, whisk together warm milk, sugar, and eggs. Add yeast mixture, followed by bread flour and salt, mixing until a sticky dough forms.

Knead dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl.

Cover the bowl with a towel and let dough rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough gently and roll out on a floured surface into a rectangle, approximately 12 x 18 inches. Spread cooled cherry filling evenly.

Starting from one edge, roll the dough into a tight log. Cut into 12 equal pieces and place them in a greased baking dish.

Cover the baking dish with a towel and let rolls rise for about 30 minutes.

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

Prepare frosting by mixing cream cheese, powdered sugar, and whole milk until creamy. Frost warm rolls.