Coat a 9.5 inch round pan with a flour-based baking spray and set aside.
Adjust the oven rack to 2nd level mark (just above center) and preheat your oven to 350ºF.
Remove the kitchen towel that was placed over the dough and, using a floured rolling pin, roll out the dough to about a 10" x 16" rectangle.
Using a pastry brush, brush on half of the 2 tablespoons of melted butter, leaving about ½” of space from the edge.
With an offset spatula, spread the chocolate filling out onto a thin layer, again leaving ½" of space from the edge. Sprinkle the graham cracker crumbs over the top.
Starting with the long side, roll up the dough like you would for a jelly roll, pinching the seams to seal.
Using a sharp knife cut off the ends, then cut the roll into approximately 8-10 equal sizes and place into the pan cut side down.
Place in the oven and bake for 25-28 minutes or until a light golden brown. While you bake the rolls, you can make the marshmallow meringue topping.
Remove from the oven and transfer to a wire cooling rack to cool slightly for about 10 minutes.