Preheat oven to 350 degrees. Spray muffin tin with coconut oil spray, set aside. In a medium bowl, whisk together sugar, brown sugar and cinnamon. Place biscuit pieces into sugar mixture and toss until well coated. Set bowl aside. Add 1 tablespoon of caramel sauce to 10 of the greased muffin tin cups. Next, on top of the caramel, layer the following ingredients in order: 4 banana slices, 1 teaspoon of pecans, and one small handful of jumbo raisins. Gently press three of the coated biscuit pieces over each cup (you will have a couple extra pieces - be creative). Bake for approximately 15 minutes or until dough turns golden brown and an inserted toothpick comes out clean. Remove from oven, allow to cool for a minute, then quickly flip the entire muffin tin over a clean cutting board to release each bun from the cup. Serve warm.