Thaw the dinner rolls.
After thawing, on a non-stick surface, roll each dinner roll into a 10-12 inch rope. Cut in half. Lay the dough pieces side by side and then twist the two pieces pinching the ends together. Form into a circle tucking the pinched ends under. Line a standard baking sheet with parchment and place the dough rounds onto the pan. Brush each with melted butter and sprinkle with granulated sugar. Cover with plastic wrap and let rise in a draft free place until doubled. Using a teaspoon make a deep indention in the center of each dough twist. Fill with 1 teaspoon of cherry pie filling. Brush the edges of the dough with the beaten egg wash. Bake for 17-20 minutes until the edges are golden.
To make the glaze:
Use a hand mixer to whip together the whipped cream cheese, butter, powdered sugar, almond extract and milk. Use additional milk as needed to thin. Cool the Cherry Danish on the pan for 5 minutes then drizzle with the cream cheese glaze. Serve warm with additional glaze on the side, if desired.