These are the pastries I was telling you about. Holy moly. Ben Mims tested these at least three or four times, and each time he tweaked the recipe, it got better. Editors would stand around the kitchen island moaning and picking at the Pyrex pan, then turning around and stuffing leftovers into Ziploc bags. One Sunday morning, after a week or two of breathing in the scent of orange zest, butter, and brown sugar at the office all week, I woke up with a really intense craving for the buns. But I was like, it’s crazy to make an entire 13×9 pan of buns because I know I will EAT THEM ALL. I better just go to the Doughnut Plant instead. So I did. And I bought four doughnuts. That’s right, FOUR DOUGHNUTS. And I ate them all. And I still wasn’t satisfied, so I went and begged Ben for the recipe so I could bake (and eat) a whole pan the following weekend anyway.

I could have saved my belly from four doughnuts, people. Do yourself a favor and just make these orange buns instead. And don’t be surprised if they become your next recipe obsession.