Combine sugar and cinnamon in a small bowl; set aside.
Slice each flour tortilla into 8 triangles.
Heat oil in a medium skillet to 350° F. Fry tortilla triangles 3-4 at a time, turning once, until golden brown. Drain on paper towel-lined plate. Sprinkle fried tortilla triangles with cinnamon-sugar.
Combine marshmallow crème, yogurt and Coffee mate Pumpkin Spice Flavor Liquid in a medium bowl. Whisk until smooth and all ingredients are combined. Transfer to a serving bowl and place in freezer for 15 minutes. Drizzle with dulce de leche and serve with buñuelos.