Espresso and Lime

0 Preheat your oven to 390°
1 Line a 9”x13” baking dish with parchment paper 
2 In a small bowl, combine 3/4 cup of granulated sugar, 2 tablespoons of poppyseeds and 2 tablespoons of fresh orange zest and set aside for now
3 Unroll your fresh or thawed puff pastry on a sheet of parchment paper or lightly floured surface. If using thawed frozen puff pastry, divide the next steps in half between the 2 sheets
4 Spread 6 tablespoons of softened butter over the entire surface of the puff pastry 
5 Sprinkle the sugar mixture evenly over the softened butter
6 Starting at the narrow end of the sheet of puff pastry, fold 1/3 of the sheet in towards the center then fold the other 1/3 over top of the folded 1/3 creating 3 layers
7 Using a sharp knife, slice the folded puff pastry into 12 equal sections
8 Working with 1 section at a time, cut a slit up about 80% of the section lengthwise (do not cut all the way through)
9 Twist the 2 pieces several times and roll into a ball (see pictures above)
10 Place the rolls onto the prepared baking sheet
11 Bake for about 25 minutes or until puffed and golden brown 
12 While the rolls are baking, add a cup of sifted confectioners sugar and a tablespoon of fresh orange zest into a small dish and whisk in 1 teaspoon of vanilla extract and enough fresh orange juice to create a drizzle consistency 
13 Once you pull the rolls out of the oven, add the glaze and enjoy warm