Prepare the Filling: In a bowl, combine the finely chopped pistachios, granulated sugar, and ground cinnamon. Mix well until all ingredients are evenly distributed, and then set it aside to let the flavors meld together.

Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking. Grease a baking dish (approximately 9x13 inches) to ensure your rolls don’t stick once they’re baked.

Handle the Phyllo Dough: Unroll the phyllo dough and cover it with a damp cloth to keep it moist.

Layer the Dough: Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top. Repeat this process 4–5 times.

Add the Filling: Sprinkle a portion of the pistachio filling along one edge of the phyllo dough, leaving a small border.

Roll It Up: Carefully roll the phyllo dough over the filling to create a log shape. Place the rolled baklava seam-side down in the prepared baking dish and repeat with the remaining dough and filling.

Slice the Rolls: Using a sharp knife, cut the rolled baklava into slices about 1–2 inches thick.

Bake the Rolls: Bake in the preheated oven for 30–35 minutes or until golden brown and crisp.

Make the Honey Syrup: In a saucepan, combine the honey, water, vanilla extract, and lemon juice. Bring to a boil, then reduce to a simmer for about 10 minutes.

Pour the Syrup: Once the baklava is done baking, remove it from the oven and immediately pour the warm honey syrup over the hot baklava rolls.

Cool and Serve: Allow the baklava to cool completely in the baking dish before serving.