Preheat oven to 375°.
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. Remove from oven; cool on wire rack.
Made these for Sunday Passover breakfast. Not greasy like traditional Passover rolls. Not hard to make. I baked at 350 convection for 45 minutes. Great alternative to Passover muffin mix.
