Cinnamon Roll French Toast Bites in 18 Minutes

Instructions:

1. Prep the dough. Open the refrigerated cinnamon roll dough and separate the individual rolls. Using kitchen shears or a sharp knife, cut each roll into 6 equal bite-sized pieces. Note: Keeping the pieces uniform ensures they all cook at the same rate.
2. Whisk the custard. In a large mixing bowl, whisk together the 2 eggs, 3 tbsp almond milk, 1 tsp vanilla, and 0.5 tsp nutmeg. Whisk until the mixture is pale yellow and completely smooth with no visible yolk streaks.
3. Coat the pieces. Add the cinnamon roll pieces into the egg mixture. Gently toss for 15 to 20 seconds. The bites should be evenly coated but not soggy; if they sit too long, they will lose their shape.
4. Heat the fryer. Preheat your air fryer to 350°F (175°C). Line the basket with parchment paper and give it a quick spray with avocado or coconut oil. Note: Preheating is essential for that immediate sear on the egg wash.
5. Arrange carefully. Place the bites in the basket in a single layer. Ensure they do not touch so the hot air can reach all sides for maximum crunch.
6. The first fry. Cook for 4 minutes. You will start to smell the cinnamon and vanilla filling the kitchen.
7. The shake. At the 4 minute mark, give the basket a good shake or use tongs to flip the pieces. This prevents them from sticking to the parchment and ensures even browning.
8. The final crisp. Air fry for another 3 to 5 minutes (for a total of 7 to 9 minutes). Bake until they have a deep mahogany crust and feel firm when you tap them with a fork.
9. Mix the glaze. While the bites finish, grab the icing packet from the dough can. Whisk it with the 2 tbsp Greek yogurt and 0.5 tsp cinnamon. The glaze should be thick but pourable.
10. Serve immediately. Remove the bites from the fryer and drizzle the lightened glaze over them while they are still steaming hot.