In a medium-sized bowl, combine the whole wheat flour, ground cinnamon, baking soda, and salt. Whisk thoroughly to ensure even distribution, then set the mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter and packed light brown sugar together on medium speed. Continue creaming for about 3 minutes, until the mixture becomes pale and fluffy.

Lower the mixer speed and gradually add in the dry ingredients. Blend until a soft, cohesive dough begins to form, about 2 minutes. Scrape down the sides as needed to fully incorporate.

Pour in the milk, honey, and vanilla extract, blending again until the dough is smooth, sticky, and pliable.

Divide the dough into two equal portions. Flatten each into a disc shape, wrap securely in plastic wrap, and refrigerate for at least 1 hour to allow the dough to firm up.

Position an oven rack in the center and preheat the oven to 350°F (175°C). Generously flour a clean work surface or a large piece of parchment paper. Place one disc of dough in the center and gently pat it into a rough 5-by-6-inch rectangle.

Dust the top of the dough with additional flour, flip, and repeat dusting. Using a rolling pin, roll out the dough evenly from the center outward, lightly dusting with more flour as needed to prevent sticking. Aim for a sheet roughly 15-by-11 inches in size and about 1/8 inch thick.

Carefully slide the parchment and dough onto a baking sheet. Brush off any excess flour from the surface. Repeat the process with the second disc of dough.

For a traditional store-bought appearance, score the dough into twelve 2 1/4-by-4 3/4-inch rectangles. Dock each rectangle with a bamboo skewer or the thin end of a chopstick to create the signature perforations. Alternatively, leave the dough whole for a more rustic presentation.

Bake the sheets in the preheated oven for 10 to 12 minutes, or until the crackers are firm to the touch and develop a rich, golden-brown hue.

Immediately after baking, while still warm, cut along the scored lines with a sharp knife or use a pizza wheel to craft free-form shapes. Allow the crackers to cool completely on the baking sheets before transferring.

Store the graham crackers in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months for extended freshness.