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For the rolls:
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Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
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Beat eggs, sugar, and salt until well combined.
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Add egg mixture to yeast mixture and whisk to combine.
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Add 1 cup of flour and continue mixing until smooth.
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Pour in the melted butter and mix well.
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Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
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Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
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Meanwhile, combine the brown sugar, graham cracker crumbs, sugar, and cinnamon.
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Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
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Spread on Nutella.
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Sprinkle on graham cracker/sugar mixture.
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Sprinkle on marshmallows and drizzle melted butter over the top.
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Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
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Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour.
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Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color
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While rolls are baking, prepare the marshmallow cream cheese frosting.
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Beat cream cheese until light and fluffy. Beat in marshmallow creme and vanilla.
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Let rolls cool slightly before frosting.
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Sprinkle with graham cracker crumbs and mini chocolate chips.