Homemade Graham Crackers

Lee and I just celebrated our 5th anniversary. He loves these, and I just wanted to bake something for him.  I hate to admit it, but I had a lot of trouble this day. First the dough was too soft, then one batch was too puffy, the next batch burned flat...guess a good baker would try to figure out what went wrong. Not me. I sandwiched them with some simple cream cheese icing and blamed the weather.
Ingredients
2 1/2 cups plus 2 Tablespoons flour
1  cup dark brown sugar, lightly packed
1  teaspoon baking soda
3/4 teaspoon kosher salt
7  Tbsp unsalted butter,cut in cubes,frozen
1/3 cup honey
5 Tablespoons whole milk
2 Tablespoons pure vanilla extract
plus cinnamon sugar for topping
In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda and salt.  Mix on low for several seconds to blend. Add the butter, and mix slowly until it looks like a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture until the dough just comes together. Pour dough onto a floored surface and pat into a rectangle about an inch thick, wrap in plastic, and refrigerate until firm.
Liberally flour work surface.  Roll out dough to 1/8" thick. Using a biscuit cutter or a pastry wheel, cut out desired shapes. Place the crackers on parchment lined baking sheets, prick each one with a fork, and sprinkle with the topping. Place back in refrigerator until firm again.
Bake in a 350* oven for 10-20 minutes or until edges are slightly brown.
Bake for