I make around 3 dozen cinnamon rolls a week (I sell them at our local Farmers' Market year 'round), and have a couple of suggestions to this recipe. I, too, discovered the tangzhou method about 5 years ago and consistently see such a difference. For a 9-cup of flour recipe, though, I use 2 cups of milk and 1 (extra) cup of flour for making the tangzhou. Also, I find that pouring about a cup of whipping cream (unwhipped, of course), around each roll before the final bake also contributes to the moistness. I also bake my rolls until they test at 185 degrees -- they'll finish baking in the pan. Slightly underbaking them also contributes to their moistness. And, finally, I totally agree that a rich glaze seals in the moisture. So I add half a cup of light Karo syrup to my glaze and that really helps the glaze flow and fill all the swirls. Happy baking!

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