In a medium-sized pan, combine the frozen cherries and sugar. Stir continuously as you bring it to a gentle boil over medium-high heat.

In a small bowl, combine the cold water and cornstarch. Mix until fully dissolved, then stir into the cherry mixture and continue stirring until thickened. Remove from heat and cool before refrigerating.

In a small bowl, whisk together the warm water, active dry yeast, and a pinch of sugar. Let sit for about 15 minutes, or until bubbly.

Add the milk, sugar, and eggs to the bloomed yeast, and whisk until combined.

Sift the bread flour and salt into the mixture, stirring until a shaggy dough forms.

Work in the room temperature butter until incorporated, about 3 minutes.

Knead the dough on medium speed or by hand for approximately 10 minutes, until it pulls from the sides of the bowl.

Transfer the dough to a greased bowl, cover with a damp cloth, and let rise at around 72°F (22°C) for 1 hour, or until almost doubled in size.

Dust a work surface with flour and pat the dough into a rectangular shape. Roll it out to a 14"x16" rectangle.

Spread the cherry filling over the dough, leaving a one-inch margin along the length.

Roll the dough tightly from the opposite end of the margin, apply gentle pressure. Wet the margin with water to seal and let the roll rest seam side down for a minute.

Cut the log into twelve equally-sized rolls and arrange in an 11"x15" pan.

Preheat the oven to 350°F (177°C).

Allow the rolls to rise in a warm spot for approximately 30 minutes, until visibly poofy.

Bake on the center rack for 30-35 minutes, or until tops are lightly browned.

While baking, prepare the frosting by beating together the butter, cream cheese, powdered sugar, vanilla, and milk until creamy. Adjust milk for desired consistency.

Allow the rolls to cool for 15 minutes before frosting. Serve and enjoy!