- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 45 min
- Yield: 12 to 16 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 315
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 46 mg
- Sodium
- 365 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 45 min
- Yield: 12 to 16 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 315
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 46 mg
- Sodium
- 365 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.
- Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.
