Reindeer Rolls

Make the dough:

- Warm milk in microwave or stovetop until warm (not hot to the touch). In a large bowl, combine milk, yeast & 1 tbsp granulated sugar. Let stand for 5 mins until foamy.

- Add eggs, 6 tbsp melted butter — mix. Add 4 cups flour & 1/2 cup cocoa powder, mix until combined and dough forms. Knead by hand or with a dough hook of a stand mixer for about 5 mins.

- Cover with plastic wrap and let rise in a warm, dry place for 1 hour. Roll out dough into a large rectangle about 1/4” thick.

Make filling & icing:

- In the microwave or over a double boiler, melt 2 cups chocolate chips, 16 tbsp butter, and 1 cup creamy peanut butter until melted and combined.

Assemble & Bake:

- Once cooled, spread half of the chocolate peanut mixture onto the rolled dough, saving the other half for icing.

- Spread evenly on the dough and begin tightly rolling from bottom to the top, forming one large log.

- Slice into rolls about 2” in size, arrange in a baking dish and drizzle lightly with heavy cream for soft rolls!

- Let rise while oven is preheating to 350F. Bake for 25-30 mins.

Make puppy chow:

- Melt 1/2 cup chocolate chips, 1/4 cup peanut butter & 3 tbsp of butter and combine. Toss 2 cups rice Chex cereal in mixture and dust with 1/2 cup powdered sugar until evenly coated. Add 1/2 cup Christmas M&M’s before serving.

Top with remaining filling & puppy chow. Enjoy!