Soften the butter.
Mix the flour, cinnamon, and baking soda in a medium bowl. Set aside.
In a stand mixer cream the butter with the brown sugar. Add the honey, vanilla extract, molasses, and buttermilk.
Mix on medium until fully combined.
In batches slowly add the dry ingredient mixture until fully mixed.
Form the dough into a ball and wrap in cling wrap. Let rest in the refrigerator for two hours.
Preheat oven to 350°.
Flour a piece of parchment paper and roll the dough out on it using another piece of parchment paper or cling wrap on top to keep the dough from sticking to the rolling pin.
Roll until about ¾ of the thickness you would like your graham crackers to be.
Transfer sheet(s) of dough to a baking sheet. Cut lines for each cookie, bringing the knife almost all the way through.
Score smaller lines that divide each cookie in half. These ones should not be as deep.
Use a fork to make dots resembling graham crackers.
Sprinkle cinnamon on top.
Bake for 10-15 minutes. Monitor closely to make sure they do not burn. The crackers should be fully baked and firm but will become crunchier when cooled.
Break the graham crackers into desired pieces.
Allow to fully cool on a cooling rack.