Thaw the phyllo dough according to the package directions and keep the sheets covered with a lightly damp towel.

Finely chop the pistachios and walnuts until they resemble coarse crumbs.

Combine the chopped pistachios, walnuts, 1/2 cup granulated sugar, and ground cinnamon in a mixing bowl.

Preheat the oven to 350°F (175°C) and brush the baking pan with some of the melted unsalted butter.

Lay 2 phyllo dough sheets on the work surface and brush the top sheet generously with melted unsalted butter.

Spread about 3 tablespoons of the nut mixture in a line along the long edge of the phyllo dough.

Place a wooden dowel along the filled edge and roll the phyllo dough tightly around it into a long log.

Scrunch the rolled phyllo dough inward from both ends of the dowel to create a ridged baklava roll.

Slide the scrunched baklava roll off the dowel and place it seam-side down in the buttered baking pan.

Repeat the rolling and scrunching process with the remaining phyllo dough, nut mixture, and melted unsalted butter.

Brush all baklava rolls with the remaining melted unsalted butter and bake until deeply golden and crisp, about 30 to 35 minutes.

Combine the remaining 2 cups granulated sugar, water, honey, and lemon juice in a saucepan.

Bring the syrup to a boil, then simmer it for 8 to 10 minutes until slightly thickened.

Pour the hot syrup evenly over the hot baked baklava rolls immediately after removing them from the oven.

Let the baklava rolls cool completely in the pan so they absorb the syrup and become sticky.