Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place 1 sheet of phyllo dough on a 15×12-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 4 smaller rolls; transfer rolls to a greased 13×9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
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.
Nutrition Facts
1 roll-up: 132 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein
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