Cut butter into thin slices and place in the bowl of a stand mixer.

Place milk in a small saucepan and bring to a boil over medium-high heat.

Remove from heat and pour milk into the bowl with the butter. Whisk until butter is completely melted.

Whisk in sugar until combined.

If mixture is still above lukewarm, whisk in 1/2 cup of the flour until combined.

Sprinkle in yeast and briefly whisk. Let mixture sit for 10 minutes, until foamy.

Attach bowl to stand mixer and using the dough hook on low speed, add eggs, salt, and remaining flour.

Knead dough for about 10 minutes, or until dough pulls away from sides of bowl.

Cover bowl with plastic wrap and place in a warm area. Allow dough to rise for about 1 hour, or until doubled in size.

Spray two 10-inch round pans with cooking spray.

Flour a clean work surface and turn dough onto surface. Fold the dough in thirds; turn, and fold into thirds once more, then gently press into a rectangle. Roll dough into a 16x20 rectangle.

To a small bowl, add butter, brown sugar, cinnamon, and nutmeg and stir until thoroughly combined.

Use an offset spatula to gently spread cinnamon filling over dough, leaving 1 1/2 inches on one side uncovered.

Drop Nutella by spoonfuls over cinnamon filling and lightly spread to flatten each mound.

Starting at the long edge that is covered with filling, roll the dough into a log as tightly as you can toward the bare edge. Use a bench scraper to cut dough into 12 rolls.

Set 6 rolls, slightly spaced apart, in each prepared pan. Set pans in a warm area to rise for 30 minutes.

Preheat oven to 350°F.

Bake cinnamon rolls for 20-23 minutes, or until golden brown on top.

Remove from oven and place 2 heaping cups of mini marshmallows over the tops of each pan of rolls.

Return to oven for 1 1/2 minutes, or until marshmallows are very soft and melty.

Remove from oven and if desired, torch tops of marshmallows or place under broiler for about 30 seconds, or until marshmallows are browned.

Serve warm and enjoy with a cup of hot chocolate.