1- Begin by creaming the butter and sugar together in a large mixing bowl until light and fluffy. Incorporate the eggs one at a time, beating well after each addition.

2- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.

3- Divide the dough into two equal parts, wrap them in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax.

4- While the dough is chilling, prepare the nutty filling by combining the chopped walnuts, honey, and cinnamon in a small bowl. Mix until well combined.

5- On a lightly floured surface, roll out one portion of the dough into a large rectangle, about 1/8-inch thick. Spread half of the nut filling evenly over the dough, leaving a small border around the edges.

6- Carefully roll the dough into a tight log, starting from the short side. Pinch the seam to seal, and then gently transfer the roll to a parchment-lined baking sheet. Repeat the process with the remaining dough and filling.