In the bowl of a stand mixer, combine ½ cup of the flour, the sugar, yeast and salt.

In a small pot, heat the milk until very warm, 120º to 130ºF.

Gradually add the warm milk to the flour mixture. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Add the egg yolks and another ½ cup of flour and beat for 2 minutes at high speed. Stir in just enough of the remaining flour to make a soft dough. Knead the dough on a lightly floured surface until it is smooth and elastic, about 8 to 10 minutes. Cover the dough with plastic wrap and refrigerate for 30-40 minutes.

Place the pie filling in a bowl and use a potato masher to roughly chop the cherries. Set aside.

Remove the dough from the refrigerator and divide into 2 equal pieces. Working with one piece of dough at a time, roll the dough to a 10 x 14-inch rectangle. Spread half of the cherry filling over the dough, leaving a 1-inch border. Sprinkle 2 tablespoons of the chocolate chips over the top. Roll up the dough, starting from the short end. Place the roll on a lightly greased baking sheet. Repeat with the remaining dough, pie filling and chocolate chips.

Cover the rolls with plastic wrap and let them rise in a warm, draft free place for 1 hour.

Preheat the oven to 350ºF. Bake the rolls until golden brown, about 23-28 minutes. Cool on a wire rack.

To make the buttercream, beat the butter and powdered sugar until combined. Add the vanilla, salt, and 2 tablespoons of the milk. Continue to add milk, 1 teaspoon at a time, until the desired consistency is reached.

Drizzle the frosting over the cherry rolls when cool.