If using a frozen angel food cake, let it thaw completely, then cut into 1½-inch cubes. Set aside while heating the oil.

Heat vegetable oil in a skillet over medium-low until shimmering. Fry the cubes in small batches, about 2–3 minutes per side, until golden brown. Turn gently with a slotted spoon.

Transfer to a paper towel-lined plate or wire rack to drain. This keeps them crisp and helps the coating stick.

Combine granulated sugar and cinnamon in a bowl. While the cubes are still warm, roll them gently in the mixture until evenly coated.

For extra sweetness, whisk 1 cup powdered sugar with 1 tbsp milk into a smooth glaze. Drizzle lightly over the bites and let set.

Serve warm for the best flavor and texture. They’re especially good with coffee, tea, or hot chocolate.