Substitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe. Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice.

2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

2 cup s ground walnuts, toasted 1/4 cup sugar 2 teaspoons ground cinnamon 12 sheets frozen phyllo dough, thawed 1/2 cup butter, melted 1/2 cup honey 1/2 cup sugar 1/2 cup water 1 tablespoon lemon juice

1. Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
2. Place one sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into four smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and 1/4 cupfuls of walnut mixture. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
3. Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
4. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.