In a medium saucepan, combine frozen cherries, granulated sugar, and cold water over medium heat. Cook until bubbling, stirring occasionally, for about 5-7 minutes.

In a small bowl, dissolve cornstarch in warm water, then stir into the bubbling cherry mixture to thicken. Remove from heat and let cool completely.

In a large mixing bowl, warm whole milk until lukewarm and sprinkle in active dry yeast. Let sit for 5 minutes until frothy.

Add granulated sugar, eggs, bread flour, salt, and melted unsalted butter. Mix until a soft dough forms, approximately 6-8 minutes.

Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Once risen, punch down the dough and roll it out onto a lightly floured surface into a rectangle about 18x12 inches.

Spread the cooled cherry filling evenly across the dough, leaving a small border around the edges.

Roll the dough into a tight log and slice into 12 equal pieces, positioning them cut-side up in a greased baking dish.

Cover the dish with a towel and let the rolls rise for another 30-45 minutes in a warm place.

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until lightly golden.

Prepare cream cheese frosting by beating cream cheese until smooth, gradually adding powdered sugar, whole milk, and vanilla extract.

Frost the rolls while warm to allow the frosting to melt slightly into the rolls.