I was given 2 bottles of Torani syrup and few $1coupons to facilitate this blog post so that means this post is sponsored by Torani along with SheSpeaks. I did not receive compensation which is fine because we truly love Torani so much that we currently have 5 bottles of various flavors!
Even though Halloween and Thanksgiving are over, I am still into pumpkin. Plus, I can still say that it is fall since autumn doesn’t officially end until December 20th. So, I made Pumpkin Crescent Rolls with Pumpkin Whipped Cream and they were so delicious! I served them to some friends of ours and they didn’t last long. I wasn’t sure if the kids would like the pumpkin flavor as much, so I made chocolate chip crescent rolls as well.
I used Torani Pumpkin Pie Syrup, Big Buttery Pillsbury Crescent Rolls, granulated sugar, Cool Whip and pumpkin pie spice.
Unroll the crescent dough and sprinkle the triangles with sugar and pumpkin pie spice. I didn’t measure, I just sprinkled.
Then, roll up the triangles, make a crescent shape and place on an ungreased baking sheet. Sprinkle tops with a little more sugar and pumpkin pie spice.
Bake at 350°F for 16-19 minutes or until golden.
Mix together 1 1/2 cups Cool Whip with 2 tablespoons (more or less to taste) of Torani Pumpkin Pie Syrup.
Put a large spoonful of the pumpkin flavored whipped topping next to a warm pumpkin crescent roll and enjoy!
But wait…you need a Nutella Latte to go with it!
To make the Nutella Latte, I used Nutella, Cool Whip, Torani Hazelnut syrup, coffee and frothed milk.
I don’t have a milk steamer so I warmed a 1/2 cup of milk over low heat while continuously whisking it.
Fill a mug about 2/3 of the way with hot, strong coffee. Stir in 1 tablespoon of Nutella. Top with desired amount of frothed milk and stir.
For the whipped topping, mix together 1 1/2 cups of Cool Whip and 2 tablespoons of Torani Hazelnut Syrup. Add the desired amount to the top of the latte and sprinkle with a little cocoa powder.