Milk Bread Cinnamon Roll with Coffee Glaze

In a medium bowl, mix to combine butter, brown sugar, cinnamon, five spice, and salt until smooth. After the first proof, roll out the milk bread dough into a large rectangle. Spread the filling all over the dough and roll up along the length of the dough. Place the log seaside down and cut into 8 equal pieces. Butter a 9” round baking dish. Arrange the rolls in the dish and cover with a kitchen towel. Allow the rolls to proof a second time until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350 degrees. In a small bowl, whisk to combine egg and milk. Brush the egg wash over the tops of the rolls. Bake until the rolls are golden brown, 30 to 35 minutes. Allow the rolls to cool until warm on a wire rack. To make the glaze, mix to combine powdered sugar, salt, and coffee until smooth, but thick and runny. Pour the glaze over the rolls and serve.