Preheat oven to 350F.

In a small pot, melt butter with brown sugar and maple syrup over medium-low heat. Stir in pecans. Remove from heat and carefully pour into a large muffin tin.

Curl croissants into a half moon shape and mold into muffin tin, pressing down into butter mixture.

Bake for 20 minutes. Once finished cooking, remove from oven and allow to cool for 10 minutes. Carefully turn out onto a platter, cinnamon buns should pop right out.