In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm, about 60–90 seconds. Stir until the butter is completely melted. The mixture should feel warm but not hot.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, crushed graham crackers, instant yeast, salt, and granulated sugar. Add the vanilla extract, egg, and warm milk mixture. Mix on low–medium speed for 2–3 minutes until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 10–15 minutes, or continue kneading with the dough hook until smooth and elastic. Place the dough into a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, mix together the softened butter, granulated sugar, heavy cream, vanilla extract, and crushed graham crackers until smooth and spreadable.

Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a large rectangle of even thickness. Spread the filling evenly over the dough, leaving a small border around the edges. Sprinkle the chocolate chips evenly across the surface.

Starting from the long side, tightly roll the dough into a log. Using dental floss or a sharp knife, cut the log into evenly sized rolls.

Place the rolls into a buttered baking dish, leaving a little room between each one. Cover and let rise for another 45–60 minutes, until noticeably puffy.

Preheat the oven to 350°F (175°C). Bake the rolls for 28–32 minutes, or until lightly golden brown and baked through. Remove from the oven and allow them to cool slightly.

Spread marshmallow fluff generously over the warm rolls. Using a kitchen torch, carefully toast the marshmallow fluff until golden brown and lightly charred, just like a classic campfire marshmallow.

Serve warm while the chocolate is still melty and the marshmallow topping is soft and gooey. These rolls have all the flavors of a classic s'more wrapped up in one fluffy cinnamon-roll-style treat.