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Preheat oven to 300˚F and line a sheet pan with parchment paper.
Add milk, sugar, cinnamon stick, vanilla and salt to a small saucepan over medium-low heat and stir. Don't bring to a boil, but heat until the sugar is dissolved. Remove from heat, pour into a shallow bowl and let cool for 10 mins.
Slice croissants into ⅓ to ½-inch pieces (lengthwise) using a serrated knife. It's important that the pieces have even thickness, otherwise they will cook at different rates. You'll likely have 3-4 pieces per croissant.
Dip each croissant slice in the syrup briefly, then let excess moisture drip off. You don't want the croissant to be mushy, just moist. If you soak for too long, use your hand to gently squeeze excess moisture out of the croissant.
Place on sheet pan, spaced at least 1 inch apart. Top with another sheet of parchment paper, then top with another sheet pan to compress the croissants.
Bake for 30-40 minutes, flipping halfway, until golden brown and crispy. Remove from oven and let cool completely.
In a small bowl, mix together the 1 tbsp sugar and ¾ tsp cinnamon. Sprinkle the cinnamon sugar mixture over the cooled croissant brittle.