preheat oven to 350 degrees, butter 9x13 inch backing dish.
Toss together Cinnamon and nuts. Unroll Phyllo and cut whole stack in half to fit the dish. Cover phyllo with damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using sharp knife, cut baklava into four long rows, then diagonally 9 times to make 36 diamond shapes.
Bake in preheated oven50 minutes, until golden crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest, reduce heat and simmer 20 minutes.
Remove baklava from the oven and immediately spoon/drizzle the syrup over it, let it cool completely before serving.
Best after about 12 hours to allow flavors to meld.
