Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.

Add the yeast to the milk and butter mixture and stir well to combine.

Allow the mixture to sit and get foamy (approximately 10 minutes).

Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.

Switch to the dough hook for the stand mixer and thoroughly knead the dough until it comes away from the sides of the bowl, and forms a soft ball (at least 7 minutes).

Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.

Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).

Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle

Spread the softened butter evenly over the entire surface of the dough.

Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.

Roll the dough, lengthwise to form a cylinder.

Use a serrated knife to cut the cylinder into even circles (12-15)

Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.

Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).

Once doubled, preheat oven to 375 degrees and bake the rolls for 30-35 minutes. Until a toothpick inserted into the center of the dough comes out clean.

Remove from the oven and cool for at least 30 minutes.

While the sweet rolls are cooling, prepare the icing.

Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.

Spread the icing liberally over each sweet roll and sprinkle the top of each roll with the remaining ½ cup of the crushed peppermint candy.