In a small bowl, combine warm milk, granulated sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour and salt. Create a well in the center, then add the yeast mixture, melted unsalted butter, and eggs. Mix until a soft dough forms.

Flour a surface and turn the dough out onto it. Knead for about 8-10 minutes until smooth and elastic. Form into a ball.

Grease a large bowl with oil and place the dough inside. Cover and let it rise in a warm area for about 1 hour until doubled in size.

Meanwhile, prepare the filling by combining cherries, brown sugar, and ground cinnamon in a bowl; toss until cherries are coated.

Roll the dough into a large rectangle, spread softened unsalted butter, and distribute the cherry filling across it.

Starting from the long side, tightly roll the dough into a log and cut into 12 equal slices. Place in a greased baking pan.

Cover with a towel and let rise for another 30 minutes in a warm spot.

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

While baking, prepare frosting by beating together cream cheese, powdered sugar, vanilla extract, and milk until smooth.

Allow rolls to cool slightly, then drizzle cream cheese frosting over the warm rolls and serve.