Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

In a jug, whisk together the large eggs thoroughly until smooth. Slowly incorporate the melted unsalted butter, blending well until fully combined. Add in the baking powder, milk, vanilla extract, ground cinnamon, and white sugar. Mix until consistent and smooth.

Pour the egg and milk mixture into a wide, shallow pan. Take one round rice paper sheet, dip it fully into the mixture, flip it to soak both sides, and lay it flat. Repeat with two more sheets, stacking them.

Cut the stacked rice paper into a triangle shape with two semicircles on each side.

Position the triangle with the wide base facing you. Place the two semicircles atop and press down to secure.

Spoon your desired filling into the center and roll from the base toward the tip to form a croissant shape.

Place the croissants onto the prepared tray and sprinkle with sugar. Bake for 20-25 minutes until golden brown.

Allow croissants to cool for a few minutes before serving them warm.