Oh, alright that was big.

Just got to fire up the malasadas and fill it.

Because the malasada dough is so fragile.

If I were to pick them up with my hands, they would deflate.

So the trick is, you just toss it right in with the paper, take the paper out and let it fry.

I think I'm getting a good fry, getting the nice color that I want.

It looks great.

Into the sugar, we go.

Everything tastes better with sugar.

And I start to fill half of them so the judges can have a chance to try the plain and the filled malasada.

How you feeling, feeling good?

You know, I think so.

But I don't want to jinx myself.

Girl you know, about my 180 life.

I know exactly what you mean.

You know, I had struggled in prior weeks with my time management, but so far, I'm feeling good about the cinnamon rolls.

My dough is ready.

And now this is where the fun starts.

I add lots of brown sugar, lots of cinnamon, and I roll it into a nice tight spiral.

Roll it tight, roll it tight, Keep it tight.

And then you've got to cut that spiral after you've rolled it.

So the trick I learned is to use dental floss.

Nice, clean cuts, there we go.

Leanna I love your technique of the floss.

That is genius.

I always keep some in the kitchen.

Love that.