1. Line an 8×8-inch pan with parchment paper, leaving an overhang. Lightly grease the paper.

2. Mix graham cracker crumbs with ¼ cup melted butter. Press firmly into the bottom of the pan to form the crust.

3. In a small bowl, combine brown sugar, cinnamon, and 1 tablespoon melted butter to make the cinnamon swirl. Set aside.

4. In a saucepan over low heat, melt white chocolate and sweetened condensed milk, stirring constantly until smooth. Remove from heat and stir in vanilla.

5. Pour half of the fudge mixture into the pan. Drop spoonfuls of the cinnamon mixture on top and swirl gently with a knife.

6. Add the remaining fudge mixture and repeat the swirl technique for layered cinnamon flavor.

7. Refrigerate the fudge for at least 4 hours or overnight until fully set.

8. Mix powdered sugar with milk to create a glaze. Drizzle over the top of the chilled fudge.

9. Once the glaze is set, lift the fudge out of the pan and cut into squares with a clean, sharp knife.

10. Store in an airtight container in the fridge or freezer as needed.