Spray non-stick spray on an 8"x8" baking pan. Preheat oven to 375°F.
In a small bowl, mix together ⅛ cup of brown sugar, unsalted butter, maple syrup, and vanilla. Spread on the bottom of the baking pan until evenly coated. Set aside.
Unroll the tube of the refrigerated crescent dinner roll dough. Seal the dotted lines by pressing your finger against the dough. Mix together in a small bowl the pecans, ⅛ cup of brown sugar, cinnamon, nutmeg, and salt to taste for the filling. See note below on getting crushed and chopped pecans.
Sprinkle over the dough evenly, avoiding the outer rim of the rectangle. Roll the rectangle dough, jelly-roll style, by starting at the long side of the rectangle. Trim off the ends of the log.
Using a strand of floss, cut the log into 12 slices. Place cut-side down on the baking pan. Bake for 14-16 minutes. See note below on using the floss.
Let the mini sticky buns cool in the baking pan for one minute. Flip onto the serving plate, and serve warm. Sprinkle extra chopped pecans for a beautiful finish. Enjoy!