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Preheat the oven to 350°F (175°C). In a bowl, whisk together the eggs, milk, sugar, vanilla extract, melted butter, cinnamon, and baking powder until smooth.
Dip 3 rice paper sheets into the egg mixture one at a time and stack them on top of each other.
Cut the stacked rice papers into a large triangle, then arrange the extra cut pieces along the sides of the triangle to create the croissant layers.
Roll the rice paper from the wide end toward the tip to form a croissant shape and place it on a parchment-lined baking sheet. Repeat to make the second croissant.
Sprinkle sugar over the top and bake for 30 to 35 minutes, until golden and puffy. Enjoy!