Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

To make the syrup, combine granulated sugar, water, honey, and the cinnamon stick in a small saucepan.

Bring the syrup mixture to a boil, then reduce heat and simmer for 10 minutes; remove from heat and let it cool completely.

In a medium bowl, mix the drained ricotta, powdered sugar, orange zest, mini chocolate chips, and chopped pistachios until combined.

Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Top with a second sheet, brush with butter, and repeat for a third sheet.

Cut the stacked phyllo rectangle into 4 smaller equal rectangles.

Place a tablespoon of the ricotta filling near the short edge of each small rectangle.

Fold the sides in slightly and roll up tightly like a small burrito or cigar.

Place the rolls seam-side down on the baking sheet and brush the tops generously with remaining melted butter.

Repeat the layering and rolling process with the remaining phyllo sheets and filling.

Bake for 20 to 25 minutes until the rolls are golden brown and crispy.

Remove from the oven and immediately pour the cooled syrup over the hot baklava rolls.

Allow the rolls to sit and absorb the syrup for at least 20 minutes before serving.