To make the dough, in a bowl or measuring cup, combine the warm water with a pinch of the brown sugar, and the yeast. Allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, fitted with the dough hook combine the flour, graham cracker crumbs, brown sugar, salt, cinnamon and the yeast mixture. Mix on medium speed until the dough comes together. Knead on high until the dough is soft, somewhat sticky and pulls away from the sides, about 5 to 7 minutes. If the dough is too sticky, add a bit more at a time until it pulls away. Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Set in a warm spot until doubled in size, about 1 hour.

In the meantime, make the filling. In a medium saucepan, combine the cocoa powder, cream, chocolate chips, sugar, butter and salt. Stir constantly over moderate heat until it is melted through and smooth. Transfer to a bowl and set aside to cool completely. Once cooled, stir in the graham cracker crumbs.

Once the dough has doubled, transfer to a lightly floured work surface. Roll out into a large rectangle that measures roughly 15 x 20-inches. Spread the cooled fillings over the dough, leaving a 1-inch border around all the edges. Roll length-wise into a tight log. Trim the ends on either side and then cut into 12 even pieces. Transfer the slices into a greased 9x13-inch baking pan, spreading them out evenly. Cover loosely with plastic wrap and a damp towel and let rise for 30 minutes.

In the meantime, preheat your oven to 350°F. Bake the rolls until golden brown, about 20 to 25 minutes. Remove from the oven and let cool completely.

To make the topping, place the egg whites and sugar in a heat-proof bowl. Set it over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, stirring often, until the sugar has dissolved, about 3 to 5 minutes. Transfer to a bowl of a stand mixer and pour in the vanilla and cream of tarter. Beat on medium speed with the whisk attachment until firm. Increase the speed to high and beat until stiff and glossy, 8 to 10 minutes.

Dollop each roll with a big spoonful of the meringue and swirl around. Toast each with a kitchen torch until browned and serve immediately. Enjoy!