Preparation

• In a medium pan, combine frozen cherries and granulated sugar. Cook over medium heat, stirring occasionally, until thickened—about 10 minutes. Cool and refrigerate to set.
• In a bowl, mix warm water, active dry yeast, and a pinch of sugar. Let it sit for about 15 minutes, until bubbly and frothy.
• In a large mixing bowl, whisk together whole milk, granulated sugar, large eggs, and yeast mixture. Gradually add bread flour and salt, mixing until combined. Fold in softened unsalted butter until dough is smooth.
• Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
• Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm area for about 1 hour, until doubled in size.
• Gently punch down the dough, roll it out into a rectangle, spread cooled cherry filling evenly, roll tightly, and seal edges.
• Cut rolled dough into 12 even slices and place in a greased pan. Cover and let rise in a warm spot for around 30 minutes, until puffy.
• Preheat oven to 350°F and bake rolls for 30-35 minutes, until golden brown. Cool for about 15 minutes, then drizzle with cream cheese frosting.