Tangzhong question

I am new to bread baking, although my wife helps and advises me, and find it very interesting - to say nothing of the wonderful tastes.  She and I have made the Hokkaido Milk Bread with Tangzhong, and really enjoyed it.  I've seen throughout various posts here that the Tangzhong method can be used in making breads other than the Hokkaido Milk Bread, with wonderful results.  I think I might experiment with using Tangzhong in an herb bread recipe and/or in a cinnamon roll recipe.  However, I don't know how much Tangzhong should be added and hope someone can give me some advice.  Thanks in advance.