Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a cookie sheet by spraying it with cooking spray or lining it with parchment paper.
Prepare the Filling: In a small bowl, combine the chopped pecans, brown sugar, granulated sugar, and cinnamon. Set the mixture aside.
Shape the Dough: Unroll both cans of crescent dough and separate each can into 4 rectangles (each rectangle is made by pressing together two crescent roll triangles). Press the perforations firmly to seal the crescent triangles together. You should end up with 8 rectangles of dough.
Assemble the Twists: Brush each dough rectangle with melted butter. Sprinkle a heaping tablespoon of the pecan-sugar mixture over the buttered dough. Starting from the long side of each rectangle, roll the dough up tightly like a cinnamon roll. Pinch the edges to seal the roll.
Twist the Dough: Using a sharp knife, cut each roll in half lengthwise to create two long strips. Take the two strips and twist them around each other, forming a spiral. Place the twists onto the prepared cookie sheet. Repeat the process with the remaining dough.
Bake: Bake the twists for 10-13 minutes, or until they are puffed up and golden brown. Let them cool on the cookie sheet for 10-15 minutes before glazing.
Prepare the Maple Glaze: In a small bowl, mix the powdered sugar, maple extract, and milk (or heavy cream). Adjust the amount of milk or powdered sugar to achieve your desired consistency for the glaze.
Glaze the Twists: Drizzle the maple glaze over the cooled cinnamon twists. Serve and enjoy!