Mav's Top Buns

One bun, made oversized and from scratch

Everything at Mav's Top Buns points at a single item: an oversized cinnamon bun made from scratch. Warm and buttery is the target, and the size is deliberate, a bun meant to be shared or worked through rather than finished in three bites. The dough, the filling and the toppings are made in house rather than bought in, and the original bun, warm and buttery, is the one that built the following. Gourmet and assorted flavored buns run alongside it, using flavor combinations to push the format past plain cinnamon sugar without changing what the bakery is. The flavor work is where the variety comes from, rather than the format. The counter is not built around bread or a wide pastry case. This is a family run bakery in Middletown Township that decided what it was going to be good at and narrowed everything else out.

From a U-Haul to a bakery counter

The business started mobile, working out of a U-Haul, and grew into a full brick-and-mortar bakery in January 2025. That history still shapes the visit. In the early format the bakery baked on weekends only, because demand was concentrated into short windows and the rest of the week went into production, and the counter still runs on what has been made that day. Retail is more developed now, but supply remains part of the experience: boxes go out as the day’s bake allows, and the busiest stretches clear the case. The move into a permanent shop changed the capacity rather than the recipe.

Order the original, then follow the flavors

Start with the original cinnamon bun. It is the clearest statement of what the bakery does: oversized, warm, buttery, scratch made, and treated as the central craft rather than one pastry among many. Once that benchmark is set, the gourmet and flavored buns show where the kitchen takes the idea, and a box makes sense for anything involving more than one person. Those flavors rotate, so the case is not identical from one visit to the next. The bakery changed hands in early 2026, and the new owners kept the method and the product line intact while adding the capacity to meet the demand that the original format could never quite satisfy. The cinnamon bun is still the whole point.