Spread the pecans in an even layer in the greased baking pan.
In a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. Cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute.
Remove the mixture from the heat and pour it atop the pecans.
Arrange the sliced rolls atop the filling then cover the pan with plastic wrap and let it rest until doubled in size, about 30 minutes.
Preheat the oven to 350°F.
Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes.
Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.) Let the sticky buns sit for 10 minutes then serve.
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