Carefully unfold grape leaves and rinse under cold water. Pat dry. In a bowl, combine onions, veal, rice, herbs, cinnamon, salt, pepper, and oil. Fold in sides then roll up from leaf tip end. Arrange a layer of leaves in bottom of large frying pan. Place stuffed leaves very close together on top of leaves in pan. Pour enough broth over to barely cover stuffed leaves and sprinkle with lemon juice. Weight leaves with a plate. Cover and bring to a boil. Reduce heat and simmer one hour. Let leaves cool in broth. Drain and serve. Have a great day.