Heat up the milk until it's warm but not too hot to touch (about 115-120F/46-49C).

Add in the yeast and half of the sugar to the warm milk and let it sit for 5-10 minutes, until it foams.

Place the flour, salt and the rest of the sugar in the bowl of a stand mixer fitted with the paddle attachment.

Once the yeast has activated and it looks foamy, add the O-live Green & Balanced Extra Virgin Olive Oil to the milk.

With the mixer on low speed, add in the eggs to the dry ingredients. While it is still mixing, slowly pour in the milk mixture and vanilla.

Once the dough is combined, change to a hook attachment and allow the dough to knead, on low-medium speed, for about 10-15 minutes.

The dough is done kneading once it peels itself away from the edge of the bowl and forms a ball (if this doesn't happen and the dough is too sticky, add 1-2 tbsp of flour and continue kneading).

Place the dough in a greased bowl, cover with plastic wrap and allow it to proof in a warm environment until it's doubled in size, about one hour.

Heat the cream in a sauce pan. Once it's simmering (not boiling) pour it over the chocolate chips and let it sit for 1 minute. Stir until smooth.

Allow the chocolate to cool a little while you use a rolling pin to roll out the dough over a lightly floured surface.

Spread the cooled melted chocolate over the dough, top it with brown sugar and crushed graham crackers.

Roll the dough up and slice it into 12 large or 16 medium sized rolls. Place the slices in a greased pan, 1-inch apart. Cover it and allow it to proof another 30 minutes.

Preheat the oven to 350F/177C convection (or 325F/162C conventional) and bake the rolls for 20 minutes, until they become golden brown.

Add in the powdered sugar and salt, beating for about 5 minutes until the sugar is fully dissolved.

Beat in the marshmallow fluff and vanilla, just until combined.

Pour the frosting over the warm rolls and top them with extra graham crackers. Serve them fresh and store them in the refrigerator in an airtight container.