Preheat your oven to 350°F (175°C).

Melt 4 tablespoons of unsalted butter and mix in 1 tablespoon of chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper in a medium bowl.

Cut the thawed frozen bread dough into one-inch pieces.

Dip each piece of dough into the garlic and rosemary butter mixture until fully coated.

Layer the coated dough pieces in a greased bundt pan, stacking them in a circular manner.

Pour any remaining garlic and rosemary butter mixture over the stacked dough, and optionally sprinkle with grated cheese.

Bake for 25-30 minutes until golden brown.

Allow to cool for about 5-10 minutes before inverting onto a serving plate.