1. In a medium bowl, combine the finely chopped walnuts, almonds, sugar, and cinnamon. Mix well until the ingredients are evenly distributed.

1. Preheat your oven to 350°F (175°C).
2. On a clean, dry surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush it again with butter.
3. Sprinkle a few tablespoons of the nut mixture evenly over the phyllo sheet.
4. Starting from the shorter side, gently roll the phyllo and nut mixture into a tight log. Brush the outside of the roll with more melted butter.
5. Repeat with the remaining phyllo sheets and nut mixture until you have four rolls.
6. Place the rolls on a baking sheet lined with parchment paper or a lightly greased baking pan. Using a sharp knife, slice each roll into 4-5 pieces.

1. Bake the rolls in the preheated oven for about 25-30 minutes, or until they are golden brown and crisp.
2. While the rolls are baking, prepare the honey syrup. In a medium saucepan, combine the honey, water, sugar, lemon juice, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. Reduce the heat to low and let the syrup simmer for about 10 minutes. Remove from heat and allow it to cool slightly.

1. Once the baklava rolls are done baking, remove them from the oven and immediately pour the warm honey syrup over the top, ensuring they are well-coated.
2. Allow the rolls to cool and absorb the syrup for at least 1 hour before serving. Serve the baklava rolls at room temperature and enjoy your delicious Greek dessert!