Sourdough Cinnamon Rolls with Baked Yams | Original Bread & Table Bakery Formula

These aren’t ordinary cinnamon rolls.

My Sourdough Cinnamon Rolls with Baked Yams combine naturally fermented dough with baked yams, butter, milk and half-and-half, then layer it with a cinnamon, brown sugar and pumpkin-spice filling and finish the warm rolls with a creamy spiced frosting.

This downloadable guide comes from my original Bread & Table bakery production files and has been carefully adapted into a practical home-baker version while preserving the original professional formula and production method.

Inside the guide you’ll get:

• Home-sized sourdough cinnamon roll formula
• Grams + household measurements
• Baked-yam enriched sourdough dough
• Cinnamon, brown sugar & pumpkin-spice filling
• Pumpkin-spice frosting formula
• Step-by-step fermentation schedule
• Folding, shaping, cutting & proofing instructions
• Professional baking and internal-temperature guidance
• Baker’s Bench notes explaining the technique
• Original Bread & Table commercial bakery formula
• Original bakery production notes and SOP

The baked yam brings moisture, softness and natural sweetness to the dough, while the sourdough fermentation develops flavor and structure.

And this formula has a history.

It wasn’t developed for the internet. It came out of my bakery.

Now I’ve adapted it so you can make it in yours.

Ten Thousand Loaves | The Baker’s Tea

Artisan baking by an artisan bak