Mix flour, sugar, salt and cinnamon together.

Using dough hook add wine, egg, and lemon.

When dough starts to form crumbles, drop in butter cubes and mix on medium.

Dump dough out on lightly floured counter. Knead till a smooth dough, about 6 minutes.

Chill dough at least 1 hour.

Break dough into 4 - 6 pieces. Flatten each ball with hand a bit.

Put 1 piece thru a pasta roller on first setting. You may need to flour the piece and run it thru the first setting a few times.

Put the dough thru once on each setting till 5 or 6. Depending on machine.

Lay smooth dough ribbon on floured surface.

Using a 4 - 5” circle cutter or bowl, cut circles out of dough. Place them aside, if sticking lightly flour to stack.

Heat oil while you finish cutting all the dough. Should be about 365F.

Have pan with paper towel ready, can place cooling rack over it for draining.

Flour the cannoli cylinders so they don’t stick after cooking. Lightly roll circle around cylinder, use water to wet end with finger to act as glue. Seal end and lightly smash the end together.

Carefully place the ready cannoli molds in the hot oil. Don’t crowd the pan, do 4 - 5 at a time.

Fry for about 2-3 minutes or till a nice golden color.

Place cooked shells on rack. Let cool a few minutes before taking molds carefully out.