Cover a large, heavy baking sheet with parchment paper; set aside.
Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal to pan, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds).
Remove from heat; place dough in bowl of a stand mixer. Cool slightly.
Add eggs, 1 at a time, beating at low speed with paddle attachment until dough is smooth, scraping sides and bottom of bowl after each egg.
Combine 1/2 cup sugar and cinnamon in a medium bowl.
With moistened fingers, shape 1/4 cupfuls of dough into mounds; roll in sugar mixture to coat, and place 2 inches apart onto prepared pan.
Bake at 375 for 50 minutes or until browned and crisp.
