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.
