Ingredients

For the dough:

• 3 1/2 cups all purpose flour
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 cup warm whole milk
• 2 1/4 tsp. dried active yeast
• 1 tbsp. sugar
• 2 large eggs, room temperature
• 1/4 cup extra virgin olive oil

For the filling:

• 3/4 – 1 cup chocolate hazelnut spread
• 1/2 cup graham crackers, semi-crushed
• 1 cup mini marshmallows

Instructions

1. In a small bowl, whisk together the warm milk, sugar, and dried active yeast. Set aside for 5-10 minutes for the yeast to activate.
2. In the bowl of a stand mixer, mix together the flour, salt, and ground cinnamon. On medium low speed, add in the yeast mixture, olive oil, and eggs to knead for 2-3 minutes, then increase speed to medium for 3-4 more minutes, or until the dough is elastic and smooth.
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, then set aside in a warm environment for 1-2 hours, or until doubled in size.
4. Preheat oven to 350F. Line a 9″ baking pan with parchment paper.
5. Punch the dough down in the bowl, then on a lightly floured surface, roll it out to be approximately a 20″ x 12″ rectangle.
6. Evenly distribute the chocolate hazelnut spread, then the half crushed graham crackers, then the mini marshmallows.
7. Roll up the dough lengthwise (hotdog style). Cut the rolled up dough into two long pieces. Place the two brioche pieces face-side up, then twist together like a braid, then bring the two ends together to form a circle. Place in the prepared baking pan, cover, and set aside in a warm environment to rise for 20-30 more minutes.
8. Brush with an egg or olive oil wash, then bake for 30-40 minutes, or until golden brown. Allow it to cool for at least 10 minutes, then enjoy!