Place the sugar and cinnamon in a plastic storage bag.
Remove biscuits from one can and cut each biscuit into fourths (total of 32 pieces)
Place the biscuit a few pieces at a time in the plastic bag and shake until well coated. Continue until all pieces are coated.
Place the 32 pieces of biscuits into the bottom of a well-greased Bundt pan.
Mix the ¼ cup peanut butter and softened cream cheese together until smooth.
Dollop the peanut butter/cream cheese mixture over the first layer of biscuits going all the way around the pan.
Repeat steps 2-4 with the remaining can of biscuits layering the sugar-coated biscuits on top of the layer of peanut butter/cream cheese biscuits.
In a large microwavable bowl melt the butter. Add the remaining sugar from the plastic storage bag to the melted butter and stir until sugar dissolves.
Pour this mixture over the biscuits. Shake the pan to distribute the mixture all around the biscuits.
Bake for 35 minutes at 350°F.
Rest the pan on the counter for 10 minutes before flipping onto serving plate.