Stir together the yeast, sugar and water in a measuring cup and let rest five-ten minutes to get bubbling away.

Add the activated yeast plus the rest of the dough ingredients to a kitchen aid mixer, at first mixing with a paddle to combine.

Then use the dough hook and knead for five minutes.

Turn the dough out into an oiled metal bowl and cover with plastic.

Proof dough at 80 degrees F. for 90 minutes.

Turn dough out onto a lightly floured silpat and pat out with your fingers to a 10x13-inch rectangle.

Spread the dough with the cherry filling, leaving a little bit of the long edge dry.

Roll up the dough and pinch the seam closed.

Use a bench cutter or sharp knife to cut the dough into ten sections.

Lift dough slices with the bench cutter and flip into a 10x13 baking pan (which has been sprayed with nonstick spray or lightly greased), gently nudging the dough into a round shape if needed.

Cover the pan with plastic and proof/ give a second rise for 45 minutes.

About 15-20 minutes into the last rise, start preheating your oven to 350F.

After the rise is finished, bake the rolls for 45 minutes or until lightly browned.

Glazing:

Five to ten minutes before they come out of the oven, stir together the cherry glaze.

Brush this over the tops of the hot rolls and let them absorb that for thirty minutes.

Stir together the white icing and drizzle over the top- no more waiting needed.