For the rolls:
Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
Beat eggs, sugar, and salt until well combined.
Add egg mixture to yeast mixture and whisk to combine.
Add 1 cup of flour and continue mixing until smooth.
Pour in the melted butter and mix well.
Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
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.
Meanwhile, combine the brown sugar, graham cracker crumbs, sugar, and cinnamon.
Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
Spread on Nutella.
Sprinkle on graham cracker/sugar mixture.
Sprinkle on marshmallows and drizzle melted butter over the top.
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.
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.
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color
While rolls are baking, prepare the marshmallow cream cheese frosting.
Beat cream cheese until light and fluffy. Beat in marshmallow creme and vanilla.
Let rolls cool slightly before frosting.
Sprinkle with graham cracker crumbs and mini chocolate chips.