Preheat oven to 350F. Grease and flour bundt pan. Set aside.
In a large Ziploc bag, shake together sugar and cinnamon. 1 cup sugar, 1 teaspoon cinnamon
Cut refrigerated biscuits into quarters. Add biscuits to the cinnamon sugar mixture inside the bag and shake until coated. 2 cans cans refrigerated biscuits
Place half of the sugar coated biscuits into your bundt pan.
Drizzle with half of the melted chocolate, half of the melted peanut butter, and all of the melted butter. 2 cups peanut butter, 2 cups peanut butter, 1 cup butter
Add the other half of the coated biscuits to the top of your bundt pan.
Bake for about 30 minutes, or until the biscuits are cooked all the way through. After removing from the oven, allow the bread to cool for 10 minutes before turning your pan over to release the bread.
Drizzle with remaining melted chocolate and peanut butter.