In a small bowl, combine the warm milk and sugar, then sprinkle the yeast on top. Allow it to sit for about 5 minutes until foamy.

In a large mixing bowl, combine flour, salt, and sugar. Add the melted butter, eggs, and yeast mixture. Stir to form a sticky dough.

Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

Mix the softened butter with brown sugar and granulated sugar until smooth. Stir in the chocolate chips and crushed graham crackers.

Punch down the dough and roll it into a large rectangle on a floured surface. Spread the filling evenly over the dough.

Roll the dough tightly from one long side to the other, forming a log. Slice into 12 even pieces.

Place the rolls on a greased sheet pan, cover with a towel, and let them rise again for about 30 minutes.

Preheat the oven to 350°F and bake the rolls for 25-30 minutes until golden brown and cooked through.

While the rolls bake, whisk together the marshmallow fluff, powdered sugar, and milk until smooth. Adjust milk for desired consistency.

Once the rolls have cooled slightly, drizzle the glaze over each roll. Serve warm for the best taste experience.

Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave until warm.