In a medium saucepan, mix 2 cups of frozen cherries, 1/3 cup of granulated sugar, 2 tablespoons of cornstarch, and 1/4 cup of cold water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes. Once thickened, remove from heat and allow the cherry filling to cool completely before using.

In a small bowl, combine 1 teaspoon of active dry yeast with 1/4 cup of warm water (around 110°F) and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the activated yeast mixture with 3/4 cup of whole milk, 1/3 cup of sugar, 2 large eggs, 4 1/2 cups of bread flour, and 1/2 teaspoon of salt. Mix until the dough starts to come together.

Transfer the dough to a lightly floured surface, and knead for about 5-7 minutes, until it's smooth and elastic.

Place the kneaded dough in a greased bowl. Cover it and allow it to rise in a warm, draft-free space for about 1 hour, or until it has doubled in size.

Punch down the risen dough gently to release any air bubbles. Roll it out into a large rectangle, about 12x18 inches. Spread the cooled cherry filling evenly across the surface.

Starting from one long edge, tightly roll the dough into a log shape. Slice the roll into 12 equal pieces and place each in a greased baking dish.

Cover the baking dish and let the rolls rise again for about 30-45 minutes, until they puff up.

Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until they are golden brown.

While the rolls bake, combine 3 ounces of cream cheese, 6 tablespoons of unsalted butter, 2 cups of powdered sugar, 2 teaspoons of vanilla extract, and 1-3 tablespoons of whole milk in a mixing bowl. Beat until smooth.

Once the rolls are out of the oven and slightly cooled, use a spatula to spread the cream cheese frosting over the top.