Make the Cherry Filling:
In a medium-sized pan, combine the frozen cherries and granulated sugar. Stir over medium-high heat until the mixture comes to a gentle boil.
In a small bowl, whisk together the cold water and cornstarch until dissolved. Gradually stir the cornstarch mixture into the boiling cherries, continuing to stir until thickened.
Once thickened, remove from heat and allow the mixture to cool. Transfer to a bowl and refrigerate while preparing the dough.
Activate the Yeast:
In a small bowl, whisk together the warm water, active dry yeast, and a pinch of sugar. Let it sit for about 15 minutes, or until the yeast becomes bubbly and activated.
Make the Dough:
In a large bowl, whisk together the bloomed yeast mixture, milk, sugar, and eggs.
Sift the bread flour and salt into the wet mixture, stirring until a shaggy dough forms.
Add the room temperature butter and knead using a stand mixer with a dough hook, or by hand, for about 10 minutes until the dough is smooth and pulls away from the sides of the bowl.
Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place (around 72°F or 22°C) for about 1 hour, or until nearly doubled in size.
Make the Rolls:
On a lightly floured surface, roll the dough into a 14″x16″ rectangle.
Spread the chilled cherry filling over the dough, leaving a 1-inch margin along one edge to help seal the roll.
Starting from the opposite end of the margin, gently roll the dough into a tight log. Lightly wet the margin with water to seal the roll, and let it rest seam-side down for a minute.
Using a sharp non-serrated knife, cut the dough into 12 equal-sized rolls. Arrange them in an 11″ x 15″ baking pan.
Second Rise:
Preheat your oven to 350°F (177°C).
Let the rolls rise in a warm spot for about 30 minutes until they become visibly puffed and increased in size.
Bake and Frost:
Bake the rolls in the preheated oven for 30-35 minutes, or until the tops are lightly browned.
While the rolls bake, prepare the frosting. Beat together the butter, cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust the milk for your desired frosting consistency.
Once the rolls are out of the oven, allow them to cool for 15 minutes before frosting. Generously spread the cream cheese frosting over the warm rolls and enjoy!