Melt your butter, add your brown sugar and maple syrup and whisk together.
Preheat your oven to 375 degrees and spray non stick spray inside your 8x8 pan.
Pour your butter mixture into the bottom of your pan and spread out evenly.
Sprinkle your raisins, dried cranberries (we used a dried berry mixture), and chopped pecans (or other nuts) on your butter mixture evenly.
Pop open your can of refrigerated crescent rolls but DO NOT unroll the dough.
Put unrolled dough on a cutting board and using a sharp knife cut the roll in half, then in half again, then in half again so in the end you will have 12 equal pieces of your unrolled dough.
In a small bowl combine your sugar and cinnamon. Pick up one of your 12 pieces and gently press cut ends, both sides, into sugar/cinnamon mixture.
Then, place each one of your 12 pieces on to your butter/nut mixture in your pan so there are 3 rolls of 4 rolls with cut ends facing the bottom of the pan.
Pour the rest of the sugar/cinnamon mixture on the top of your rolls in your pan and put into your oven for 18-20 min or until rolls and very lightly browned and feel done (not sticky) when touching the tops.
Remove, put on cooling rack.
When scooping sticky buns out of pan flip them upside down on to each plate and spoon some sugar/pecan mixture on each one.
Sauce will thicken and become sticky after sitting for just a few minutes.