In a stand mixer, combine ½ cup lukewarm milk and ⅓ cup warm water, sprinkle in 2 teaspoons of instant yeast and ¼ cup sugar. Activate for 5 mins until foamy.

Gradually add 2 ½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt. Mix until sticky dough forms and knead for 6-8 mins until smooth.

Cover and let the dough rest for 15 minutes.

For the filling, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar in a saucepan.

Heat over low-medium for 5-7 mins until smooth, remove and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt.

Fold in ½ cup graham cracker crumbs and let cool slightly.

Roll rested dough into a 10” x 16” rectangle, brush with 2 tablespoons melted butter, and spread filling, leaving a border.

Sprinkle extra graham cracker crumbs, roll tightly from one long side, slice into 8-10 pieces, and place in a greased pan.

Preheat oven to 350°F, bake for 25-28 mins until golden brown, cool for 10 mins.

Set up a double boiler, combine 4 egg whites and 1 cup sugar, whisk until warm and sugar dissolves.

Transfer to a mixer, beat until stiff peaks form, adding ¼ teaspoon cream of tartar, pinch of salt, and 1 teaspoon vanilla.

Spread meringue over rolls and toast under broiler for 1-2 mins until golden.