1 can (21 ounces) cherry pie filling (about 2 cups )
3 tablespoons butter, softened
1-1/4 cups powdered sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
2 to 3 tablespoons milk
Combine 1/2 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; chill in refrigerator for 30 to 40 minutes.
Divide dough in half. Working with one portion of dough at a time (leaving the other portion in refrigerator), roll dough to a 10 x 14-inch rectangle. Spread half of the cherry pie filling (about 1 cup) over dough leaving 1-inch border of dough around edge. Roll up dough, starting from short end. Repeat with remaining dough and pie filling. Place rolls on a lightly greased baking sheet. Cover; let rise 1 hour in warm draft-free place.
Bake in preheated 350°F oven for 23 to 28 minutes or until golden brown. Cool on wire rack.
For Buttercream Frosting: Beat butter, powdered sugar, salt, vanilla and 2 tablespoons milk in a medium bowl, adding milk 1 teaspoon at a time, until desired consistency is reached. Drizzle frosting in a decorative design on cherry rolls when cool.