In a small saucepan combine 3 1/2 cups frozen cherries and 1/3 cup granulated sugar. Heat over medium until cherries release juices, stirring occasionally (about 5–7 minutes).

Mix 2 tbsp cornstarch with 1/4 cup cold water to make a slurry. Stir slurry into simmering cherries.

Simmer gently until thick and glossy, about 2–4 more minutes. Remove from heat and cool to room temperature before using so the dough doesn’t get soggy.

In a small bowl, stir 1 tsp active dry yeast into 1/4 cup warm water (about 100–110°F). Let sit 5–8 minutes until foamy.

Warm 3/4 cup whole milk to 100–110°F. In the bowl of a stand mixer, combine warmed milk, the foamy yeast, 1/3 cup granulated sugar, and 2 large eggs; whisk briefly.

Add 4 1/2 cups bread flour and 1/2 tsp salt. Mix on low with a dough hook until combined.

Add 6 tbsp room-temperature unsalted butter in pieces. Knead on medium speed 4–6 minutes until dough is smooth and slightly tacky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1½ hours.

Turn the risen dough out onto a lightly floured surface. Roll into a roughly 16×12-inch rectangle.

Spread 4 tbsp softened unsalted butter evenly over the dough, leaving a 1/2-inch border on one long edge.

Spread the cooled cherry filling evenly over the butter layer.

Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal.

Using a sharp knife or dental floss, cut the log into 12 equal rolls.

Arrange rolls in a greased 9×13-inch baking pan, leaving a little space between each. Cover loosely and let rise until puffy, about 30–45 minutes.

Preheat oven to 350°F. Bake rolls 20–25 minutes until golden brown and set in the center.

While rolls bake, beat together 3 oz cream cheese and 4 tbsp unsalted butter until smooth. Add 2 cups powdered sugar, 2 tsp alcohol-free vanilla extract, and 1–3 tbsp milk to thin.

Remove rolls from oven and let cool 5–10 minutes, then spread frosting over warm rolls.