1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the oil. Use a spatula to mix until incorporated. Stir in the buttermilk until just blended. Gather the dough into a ball. Knead on a lightly floured surface until smooth, about 1 minute. Roll dough into a 15 x 8 rectangle.
2. Gently spread the cherry pie filling evenly over the dough, leaving a 1/4-inch border all around. Starting from one of the long sides, roll the dough into a long tight cylinder. Rotate the roll, so it’s seam-side down. Using a serrated knife, cut the roll in half. Cut each half into 4 equal-sized pieces. Transfer the rolls to prepared pan, spacing them evenly. In a small bowl, stir together the egg and water. Brush the top of the rolls with egg wash. Dust with a generous sprinkle of granulated sugar. Bake for 40 to 45 minutes or until golden. Let cool for 10 minutes before glazing.
3. For the glaze, whisk together the cream cheese and powdered sugar until smooth. Add heavy cream. Stir together until the mixture is smooth and will drip off a spoon. Spoon the glaze over the rolls once slightly cooled.

Per Serving (1): Calories: 360, Fat: 14 g (5 g Saturated Fat), Cholesterol: 40 mg, Sodium: 420 mg, Carbohydrates: 54 g, Fiber: 2 g, Protein: 6 g.