Mix walnuts, almond milk, vanilla extract, sugar and maple syrup in a small saucepan.
Heat to melt the sugar and blend all ingredients. Set aside and let cool.
Open one can of Pillsbury Crescent Rolls and layout on a lightly floured surface.
Press the seams together and press out with your fingers or a rolling pin to 14" x 8" rectangle.
Spread the walnut mixture, that is in the pan, evenly over the whole surface.
Unroll the other can of Pillsbury Crescent Rolls onto a piece of waxed paper or parchment paper.
Seal perforations and press out with fingers or a rolling pin to a 14" x 8" rectangle.
Pick up the waxed paper carefully and invert it over the prepared dough that is spread with the walnut filling.
Remove the waxed paper, carefully.
Press and seal all the edges.
Cut crosswise into 8 strips along the short side so that the strips are 8" long.
Twist each strip and bring around the ends and seal into a circle.
Lay on an ungreased Baking Sheet.
Bake at 375 degrees for 12 to 15 minutes until light golden brown.