Seattle Coffee Mug Cake

• Butter, for pan
• Flour, for pan
• 7 sweet dinner rolls (recommended: King's Hawaiian)
• 1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)
• 3/4 cup hot water
• 1 teaspoon instant espresso
• 1/4 cup vegetable oil
• 3 eggs
• 1 cup whole milk
• 1 tablespoon sugar

1. Preheat oven to 350 degrees F.
2. Butter and flour a 10-cup bundt pan or square baking dish.
3. Slice 1-inch off tops of rolls.
4. Tear tops into 1-inch pieces; set aside.
5. Place bottoms of rolls, cut side up, in prepared pan.
6. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl.
7. Beat until well blended.
8. Pour half of batter over rolls.
9. Sprinkle with contents of cinnamon swirl packet.
10. Whisk remaining 1 egg, milk, and sugar in another bowl to blend.
11. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed.
12. Pour bread mixture over cake batter in pan, and then pour remaining batter over.
13. Using a skewer or wooden chopstick, swirl batters together.
14. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean.
15. Cool cake in pan on a cooling rack for 25 minutes.
16. Invert cake onto cooling rack; remove pan.
17. Place cake right side up on a platter and serve warm.
18. For a cute presentation, serve slices in coffee mugs.

butter, flour, rolls, cinnamon, water, espresso, vegetable oil, eggs, milk, sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/seattle-coffee-mug-cake-recipe.html (may not work)