Preheat oven to 350°F (175°C). In a bowl, combine ground walnuts, sugar, and cinnamon.

Place 1 sheet of phyllo dough on a 15×12-inch piece of waxed paper. Brush lightly with melted butter. Add a second sheet on top and brush with butter.

Keep remaining phyllo covered with a damp towel to prevent drying.

Sprinkle 1/4 cup walnut mixture evenly over the phyllo.

Using the waxed paper to help, roll tightly jelly-roll style starting from the long side, removing paper as you roll.

Slice the roll into 4 smaller rolls and place in a greased 13×9-inch baking dish.

Repeat with remaining phyllo and filling.

Bake for 14–16 minutes or until lightly golden brown. Cool on a wire rack.

Prepare the Syrup

In a small saucepan, combine honey, sugar, water, and lemon juice.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Cool for about 10 minutes, then drizzle evenly over the baked rolls.

Sprinkle with any remaining walnut mixture before serving.