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

In a small bowl, dissolve the active dry yeast in warm water. Allow to sit for about 5 minutes until foamy.

In a large mixing bowl, combine whole milk, granulated sugar, eggs, and the foamy yeast mixture. Mix well.

Gradually add the bread flour and salt, mixing until a sticky dough forms. Fold in melted unsalted butter until fully combined.

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

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

Punch the dough down and roll it into a large rectangle, spread the cooled cherry filling evenly.

Roll the dough tightly into a log and cut into 12 equal pieces. Place in a greased baking dish.

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

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

Mix cream cheese with powdered sugar and whole milk until creamy. Frost the rolls while still warm.