Separate the eggs. Place the egg whites in a clean, grease-free mixing bowl and the yolks in a separate bowl.

Prepare the yolk mixture. Beat the softened cream cheese, egg yolks, and salt until smooth. Add garlic powder if desired.

Whip the egg whites. Add the cream of tartar to the whites. Using an electric mixer, beat until they form firm, glossy peaks.

Fold gently. Mix one-third of the whipped whites into the yolk mixture to loosen it. Gently fold in the remaining whites in two additions, preserving as much air as possible.

Preheat the air fryer. Preheat to 150°C (300°F) for approximately 3 minutes. Prepare a suitable air-fryer-safe parchment liner and ensure it is secured by the batter.

Shape the rolls. Spoon the batter into six evenly sized portions, leaving space between them. Cook in batches if needed.

Air fry. Cook at 150°C (300°F) for 12–16 minutes. Begin checking at 12 minutes. The rolls should look set and lightly golden.

Check the center. Use a digital thermometer to confirm that the thickest roll reaches at least 71°C (160°F). If needed, continue cooking in 1–3-minute increments.

Glaze with butter. Melt the butter and brush a thin layer over the warm rolls. Sprinkle with dried parsley if desired.

Rest and serve. Allow the rolls to rest for 3–5 minutes before carefully removing them from the parchment. Serve warm.