In a large bowl or plastic ziplock bag, add sugar and cinnamon. Combine well.

Cut 4 biscuits in quarters, and to sugar mixture, and coat thoroughly.

Place sugar coated biscuit pieces into a mini loaf pan.

Repeat the process for the other loaf pan.

Add butter and brown sugar into a small bowl, and place in the microwave for 45 seconds. Once butter is melted, stir throughly with a fork. Evenly distributed your caramel sauce you made between the two loaf pans.

Add 1 cup of water to your IP, and place 2 medium sized ramekins in the bottom of your IP (face up).

Place both loaf pans onto ramekins, and cover the top of the loaf pans with a piece of foil.

Place on Manual High Pressure for 21 minutes, and NPR for 5 minutes...then do a QR.

Take out and serve!

Spray the mold down with non-stick spray. Place biscuit pieces in the pan (You can use whole can of the Grands Biscuits in it). Pour brown sugar-butter mix on top.

Cook on HMP (Pressure cook - normal mode) for 25 minutes and allow to NPR for at least 15 minutes.