Combine warm milk and sugar in a bowl. Stir in yeast and let stand 5–10 minutes until foamy.
Whisk in honey, eggs, and vanilla.
Add salt, cinnamon, and flour. Mix until a shaggy dough forms.
Knead until smoother, then add softened butter gradually and knead until elastic and fully incorporated.
Cover and let rise until doubled, 60–90 minutes.
Divide dough into 10 pieces, roll into balls, and flatten into thick rounds on parchment-lined baking sheets.
Pipe/spoon pastry cream into the center. Top with thin apple slices and sprinkle with cinnamon sugar.
Let proof until puffy, 20–35 minutes.
Bake at 350°F (175°C) for 15–20 minutes until deep golden. Cool completely.
Add a little extra pastry cream if desired, decorate with kiwi, persimmon, berries, and plum slices, then brush fruit lightly with warmed apricot glaze.
