In a large mixing bowl, combine the all-purpose flour, active dry yeast, warmed whole milk (about 110°F), melted butter, granulated sugar, large eggs, and salt. Using a dough hook or your hands, knead the mixture for about 8 minutes until the dough becomes smooth and elastic.

Transfer the kneaded dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.

Prepare the filling by mixing softened butter, brown sugar, cocoa powder, and ground cinnamon in a medium bowl until smooth.

Once the dough has risen, punch it down gently and roll it into a rectangle measuring approximately 15x20 inches.

Spread the filling evenly over the rolled-out dough, leaving about a ½ inch border. Starting from the long side, tightly roll the dough into a log shape and pinch the seam closed.

Using a sharp knife, slice the rolled dough into 12 equal pieces, each about 1.5 inches thick. Place cut rolls cut-side up in a greased 9x13 inch baking pan.

Cover the baking pan with a kitchen towel and allow the rolls to rise again for about 30 minutes until puffy.

Preheat your oven to 375°F (190°C). Once preheated, bake the rolls for 25-30 minutes until golden brown.

Let the rolls cool slightly, then drizzle with melted chocolate, add whipped cream, sprinkle with mini marshmallows, and dust with cocoa powder.