In the bowl of a stand mixer, whip the honey until light and fluffy for about 3-5 minutes.

Add the softened butter and beat until fluffy, about 2-3 minutes.

In a separate bowl, add the baking soda, salt, and cinnamon to the flour and whisk together.

Add the flour mixture to the butter and honey and mix until combined.

Add the vanilla, then cover the bowl and let it rest for 15 minutes.

After 15 minutes, add 1-2 tablespoons of milk, depending on the consistency. The dough should be soft, but not sticky.

Divide the dough in half and shape each half into a rectangle.

Wrap in parchment paper or plastic wrap and freeze for 20-25 minutes.

Preheat the oven to 350 degrees F.

On a piece of parchment paper, roll the dough out into a rectangle. Roll it out very thin - about ⅛ of an inch. Make sure to keep the top of the dough floured as you are rolling it out so it doesn’t stick to the rolling pin.

Once rolled out, move the parchment paper to a baking sheet and bake for 12-17 minutes. If you want a softer graham cracker, cook for 12-13 minutes. For a more traditional, crunchy graham cracker, bake until the edges start turning a darker brown, about 15-17 minutes.

Immediately after taking out of the oven, cut the graham crackers into squares or rectangles.

If you want a traditional looking graham cracker, use a toothpick to poke holes into each piece.

Allow to cool completely, then break apart.

Repeat with the other half of the dough.