Spray an 8x8 inch baking pan with cooking spray. Place the loaves of frozen bread dough in the pan. Spray a piece of plastic wrap with cooking spray. Cover the pan with the plastic wrap and place in the refrigerator overnight, or at least 12 hours.

Spray a tube pan (angel food cake pan) with cooking spray. Wrap the bottom of the pan with a layer of aluminum foil. This will catch any drips of butter that could leak out the bottom.

Remove the bread dough from the refrigerator. Place one of the pieces of dough on a cutting board. Cut into 12 pieces. Repeat with the remaining loaf of dough. Roll each piece of dough into a ball.

Place the butter in a microwave-safe bowl. Heat for 1 minute, or until melted. Stir the garlic powder and kosher salt into the butter. In another bowl, stir together the dried parsley flakes and the Parmigiano Reggiano.  

Roll each piece of dough into the melted butter mixture. Then roll into the Parmigiano Reggiano mixture. Pack the balls gently into the tube pan.

Cover the pan with a piece of plastic wrap and let rise until doubled (about 2 hours).

Preheat oven to 350°F. Position a rack in the middle of the oven, and then position another rack underneath. Place a sheet pan on the lower rack to catch any drips, and place the tube pan on the upper rack. Bake for 40–50 minutes, or until browned on top. Serve warm.