Preheat the oven to 375°.
Mix the cinnamon and sugar together in a small bowl and set it aside.
In a large bowl, mix together the flours, sourdough starter, 4 tablespoons of the melted butter, and 1 tablespoon of the cinnamon sugar mixture. Mix well.
Divide the dough into 2 discs and wrap each in plastic wrap. Refrigerator each dough for at least 30 minutes.
Working with one disc of dough at a time, roll out the dough between two pieces of parchment paper. The dough should be very thin. The dough should be about 12 inches by 8 inches.
Brush the dough with melted butter and sprinkle with some of the cinnamon sugar mixture.
Use a pizza cutter or a sharp knife and cut the dough into crackers shapes.
Prick the dough with a fork so they do not puff up.
Repeat the steps with the second disc of dough.
Bake the crackers for 20-25 minutes until they are browned. Rotate the baking sheets halfway through the cooking process to help the crackers brown evenly.
Allow the crackers to cool completely. Store them in an air tight container for up to 3 days once baked and cooled.