The Gunny Sack

Pumpkin Crescent Roll

I’m sharing this Pumpkin Crescent Roll recipe in partnership with Torani.

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 whipped topping or whipped cream and 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 whipped topping or whipped cream and Torani Hazelnut Syrup. Add the desired amount to the top of the latte and sprinkle with a little cocoa powder.

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Pumpkin Crescent Rolls
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
 
Course: Dessert
Servings: 8
Author: The Gunny Sack
Ingredients
  • 1 package refrigerated crescent rolls
  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups whipped topping or whipped cream
  • 2 tablespoons Torani Pumpkin Pie Syrup
Instructions
  1. Unroll the crescent dough and sprinkle the triangles with sugar and pumpkin pie spice. (I didn’t measure, I just sprinkled.)
  2. Roll up the triangles, make a crescent shape and place on an ungreased baking sheet.
  3. Sprinkle tops with a little more sugar and pumpkin pie spice.
  4. Bake at 350°F for 16-19 minutes or until golden.
  5. Mix together whipped topping or whipped cream with pumpkin pie syrup.
Nutella Latte
2/3 cup strong coffee
1 tablespoon Nutella
1/2 cup frothed milk
1 1/2 cups Cool Whip
2 tablespoons Torani Hazelnut syrup
Cocoa Powder (if desired)
Warm 1/2 cup of milk over low heat while continuously whisking it to make frothed milk. 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.

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Comments

    • Hi Linda,
      It was sent to me by Torani so I’m not sure which stores you can buy it at. It is available on Torani’s website. You could have it shipped to you.
      ~Tonia

      Reply

  11. It sounds like it would be really difficult especially for me since I can’t cook, but how simple and fast. Next time my friends come over for coffee I will shock them with this awesome treat. I love pumpkin as well all year long! Who would have thought Nutella Latte! Look out Starbucks!

    Reply

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Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!

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