In a stand mixer, combine lukewarm milk, lukewarm water, instant yeast, and granulated sugar, mixing gently.

Gradually add all-purpose flour, melted unsalted butter, and salt. Mix until the dough comes together.

Knead with a hook attachment for 6-8 minutes until smooth and elastic. Allow to rise in a warm spot for 15 minutes until slightly puffy.

In a medium saucepan over low heat, whisk together cocoa powder, heavy whipping cream, chocolate chips, and sugar until melted and silky smooth.

Remove from heat and mix in melted butter and vanilla extract. Cool briefly before folding in graham cracker crumbs.

Roll the dough into a 10” x 16” rectangle on a lightly floured surface.

Brush the surface with melted butter and spread the chocolate filling evenly over the dough.

Roll the dough tightly, slice into 8-10 pieces, and place cut side up in a greased baking pan.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown.

Remove from the oven and let them cool in the pan for about 10 minutes.

In a double boiler, combine egg whites and granulated sugar, whisking continuously until warm.

Transfer to a stand mixer, add cream of tartar, salt, and vanilla extract, and beat on high until stiff peaks form.

Spread the meringue over the cooled rolls, creating peaks. Toast lightly with a kitchen torch or broiler.

Let the meringue cool slightly before serving. Enjoy warm!