Combine the brown sugar, pecans, cinnamon and butter in a food processor until nuts are finely chopped. Set aside ¼ cup in a separate bowl.

Butter the inside of a 9x13 pan. Scatter the 1/4 cup of filling on top of the butter, followed by the half cup of whole pecans.

Thaw the puff pastry as directed on package. Remove one sheet and place on a lightly floured work surface. Keep the other sheet refrigerated till ready to use. (I had a specialty store brand that was just one sheet but the product available in most grocery stores has 2 sheets).

Sprinkle the puff pastry sheet with ½ of the brown sugar mixture; up to about a half inch from the edges.

Roll pastry sheet up tightly; slightly dampen the end of the sheet with water and press into the roll for it to adhere. Cut the roll into 6 equal slices. Place the slices on top of the nuts and nut mixture in the pan and press them down slightly.

Put the pan in the fridge to keep cold while working with 2nd sheet of puff pastry. Repeat steps and refrigerate all of the buns for an additional 15 minutes or overnight.

Preheat oven to 400˚F. After dough has chilled for at least 15 minutes, reduce the over temp to 375˚F and bake for 15-18 minutes or until tops are golden brown.

Allow rolls to cool while you prepare the maple glaze.

Combine all of the ingredients and mix well with a fork or whisk.

Adjust with a bit more sugar or water if necessary to get desired consistency.

Using a fork liberally drizzle the glaze over the buns. Serve immediately.