Is a high yeast starter effectively the same as baking with commercial yeast?

I have an all white starter that doesn't really taste sour but it has a great rise. If you're trying to bake things without them being sour and all you're looking for is a good rise without the chemicals in conventional yeast, does it basically serve the same purpose?

My cinnamon bun recipe that's always been perfect uses packet yeast but I don't want to use that anymore and I'm wondering if it'll turn out okay if I just use some of my bland starter I mentioned (I've only used it for bread so I don't know how it'll work for sweet things).

Thanks!