Ingredients:
7 sweet dinner rolls
1 box (1 lb.14 oz) cinnamon swirl coffee cake mix -
or regular vanilla mix if needed,
just add 1 level tsp powdered cinnamon to batter
3/4 cup water
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tablespoon granulated sugar
Preparation:
Preheat oven to 350°F. Butter and flour 10-cup Bundt pan.
Slice 1 inch off tops of rolls and tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut sides up, in prepared pan.
In large bowl, combine coffee cake batter mix, water, oil and 2 eggs. Beat until well blended. Pour half of batter over rolls. Sprinkle with cinnamon swirl packet from coffee cake mix (just lightly dust top with cinnamon spice if using the regular cake mix). Pour remaining batter over rolls.
Whisk remaining egg, milk and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour roll top mixture over cake batter in pan. Swirl batters together with a skewer.
Bake 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan 25 minutes. Invert cake onto cooling rack; remove pan. Place cake, right side up, on platter.
Slice cake and serve with coffee !! :)
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