Thaw your frozen rolls until they are soft but still cold so you can work with them without being to sticky. Roll out rolls on a floured surface to about 4-5" diameter (they tend to shrink back a little and that's ok)

Cut softened cream cheese into 8 squares and place one on each flattened roll. You can spread it a little on the roll but be sure to leave a border on edge.

Add a spoonful of cherry pie filling over the cream cheese (5-6 cherries fits well) (You will have extra cherries left)

Pull the edges of the rolls up to the top to form a ball and pinch the seams together at the top. Try to get the edges to stick together as best you can. It's ok if some filling escapes.

Place the 8 rolls into a greased 9" cast iron skillet (a pie pan works as an alternative dish)

Let rise until doubled in size (apprx 1-2 hours)

Preheat oven to 350 degrees.

Melt butter and sugar in a saucepan over medium heat, stirring often. Bring butter/sugar mixture to a gently boil and continue boiling and stirring constantly for 1 minute) Add in 2 Tbs water and stir.

Pour mixture over rolls and bake for 25-30 minutes - checking frequently to make sure the bread isn't browning too quickly. If it is, cover with foil and continue baking.

Remove from oven and dust with powdered sugar while still warm.

Enjoy