Prepare Cherry Filling: In a medium saucepan over medium heat, combine frozen cherries, 1/3 cup of sugar, cold water, and cornstarch. Stir continuously until boiling, then simmer for 5-7 minutes until thickened.

Activate Yeast: In a small bowl, mix warm water with active dry yeast and let sit for 5-10 minutes until frothy.

Make Dough: Mix activated yeast with whole milk, remaining sugar, eggs, salt, and softened butter. Gradually add bread flour to form a soft, slightly sticky dough.

First Rise: Transfer dough to a greased bowl, cover, and let rise for about 1 hour until doubled in size.

Roll Out Dough: Punch down dough, roll into a 12x18 inch rectangle, and spread cooled cherry filling evenly.

Shape Rolls: Roll dough tightly into a log and cut into 12 equal pieces.

Second Rise: Place rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.

Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown.

Make Frosting: Beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth.

Frost Rolls: Allow baked rolls to cool for 10 minutes before drizzling with frosting.