Description
What better way to wake up the holidays than with a delicious cinnamon swirl coffee cake? Give this breakfast treat on a red or green platter with a ribbon-wrapped serving knife.

Ingredients

• 7 sweet dinner rolls
  
• 1 box (1 pound, 14 ounces) cinnamon swirl coffee cake mix
  
• 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. 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.

Nutrition
no information available

Serves
Makes 12 to 16 slices

Variations
no information available