Pour the yeast on top of the warm milk and mix. Let sit for 5 minutes to activate the yeast.

Cube the butter and add it to the milk mixture along with the white sugar and eggs. Mix well.

Add the salt and 4 cups of flour to the bowl and mix until just combined. Let sit for 5 minutes.

Use a hook attachment in a mixer to knead the dough for 5 minutes. Add the extra 1/2 cup of flour if needed.

Place the kneaded dough in a clean, oiled bowl and cover with a damp towel. Let rise for 30 minutes at room temperature.

Mix the brown sugar and cocoa powder together.

Add the softened butter and blend with a fork until a smooth paste forms.

After the dough has risen, roll it out into a large rectangle on a floured surface, about half an inch thick.

Spread the filling evenly across the dough using a rubber spatula.

Evenly distribute the mini marshmallows and milk chocolate chips.

Roll the dough tightly into a log.

Cut 8-12 cinnamon rolls using a sharp knife or string method.

Place the rolls into a greased 9x13 baking pan lined with parchment paper. Cover with a damp towel and let rise for another 30 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Pour the heavy cream evenly over the cinnamon rolls.

Bake for 20-25 minutes until bubbly and lightly browned. Allow to cool for a few minutes.

Toast the marshmallow creme lightly with a kitchen torch or under a broiler for a few seconds.

Spread the toasted marshmallow creme generously over the cooled rolls.

Break Hershey's chocolate bars into pieces and sprinkle on top along with extra crushed graham crackers.

Serve the s'mores cinnamon rolls warm and enjoy with your favorite drink!