Preheat your oven to 350°F (175°C). In a bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Set aside.

Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Take one sheet of phyllo and brush it lightly with melted butter. Layer another sheet on top and brush it again with butter. Repeat this process for 5 sheets.

Spread a thin layer of the nut mixture along one edge of the phyllo dough. Roll the phyllo tightly over the nuts to form a log. Place the rolled baklava seam-side down on a greased baking sheet.

Repeat the process with the remaining phyllo sheets and nut mixture until all ingredients are used. Brush the tops of the rolls with more melted butter.

Bake in the preheated oven for 25-30 minutes or until golden brown. While the baklava is baking, prepare the syrup by combining sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the rolls. Allow it to soak for at least 2 hours before serving.