Espresso and Lime

Make the dough...
0 Whisk a tablespoon of active dry yeast and a teaspoon of granulated sugar into 1/3 cup of warm whole milk and set aside until the mixture is foamy (about 5 minutes)
2 In a large bowl, combine 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 2 large eggs, 2/3 cup of sour cream and 12 tablespoons of softened butter until smooth 
3 Once the yeast is foamy, add it to the mixture along with 2 cups of bread flour and mix until completely combined 
4 Continue to add flour, a little at a time until a soft, sticky dough forms 
5 Transfer the dough onto a lightly floured surface and knead until smooth and elastic (add additional flour if necessary, but as little as possible)
6 Shape the dough into a ball and place it into a lightly greased bowl. Turn the dough over a few times to ensure that all of the dough is coated in oil. Cover the bowl with plastic wrap and let it rest in a warm place for about 60 minutes or until doubled in volume 
Make the filling...
8 Combine 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 6 tablespoons of butter, an egg yolk, 1 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon into a small saucepan and place over medium heat 
9 Cook until it thickens enough to coat the back of a spoon and then transfer the mixture off of the heat
10 Stir in 3 cups of very finely chopped nuts and set aside to cool completely 
Assemble the rolls...
12 Once the dough has doubled in volume, transfer it onto a lightly floured surface and divide the dough in half 
13 Roll each portion into a rectangle about 14” long and 18” wide
14 Spread half of the cooled filling over the surface leaving a 1/2” boarder around the edges 
15 Roll the dough starting on the long sides and pinch the seam closed
16 Pinch the ends to seal and transfer the rolls onto a parchment lined baking sheet with the seam down and the ends tucked under
17 Lightly cover the rolls with a light kitchen towel and let the rolls rest for 30 minutes in a warm place 
18 Preheat your oven to 350°
19 Once the rolls have rested, brush the loaves with the leftover egg white and a teaspoon of water
20 Bake the loaves for 35-38 minutes or until golden brown 
21 Transfer the loaves onto a cooling rack to cool before slicing 
Glaze the rolls...
23 In a small dish, whisk 1-2 teaspoons of heavy cream or milk into a cup of confectioners sugar and drizzle over the fully cooled nut rolls
24 Slice and enjoy!
25 Store leftovers in an airtight container at room temperature