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In a stand mixer add the warm water, yeast, and brown sugar. Allow the yeast to proof for 5 minutes.
Next, add the vanilla bean paste or extract, raisins, flour, ground cinnamon, and salt. Knead with the dough hook until the dough until it is smooth but very firm, 5 - 10 minutes.
Turn the dough onto your counter, and shape it into a ball. Coat the mixing bowl and dough with vegetable oil. Cover with a kitchen towel and allow the dough to rest in a warm spot for 1.5 hours or until the dough has doubled in size.
Line a baking sheet with parchment paper, and set aside.
Divide dough into 10 pieces. Shape each piece into a ball, using a circular motion.
Make a hole in the middle of the dough using your thumb and index finger. Roll dough around both index fingers a couple of times to create a larger hole. Don’t make the hole too big. Set aside on a baking sheet then repeat with the remaining dough.
Preheat oven to 425 degrees.
Bring a large pot of water to a rolling boil then add the brown sugar. Stir until dissolved. Boil bagels for 1 minute per side then using a slotted spoon return them to the baking sheet. You may need to boil them in batches.
Bake for 20 - 25 minutes or until they are golden brown.
Allow cinnamon raisin bagels to cool then serve toasted with cream cheese. Enjoy!