How to Make It
Using an electric mixer, beat peanut butter, cream cheese, salt, 1 tablespoon of the brown sugar and 1 teaspoon cinnamon until fluffy, about 2 minutes. Stir in the raisins with a rubber spatula.
Scoop scant tablespoon-sized scoops of the peanut butter mixture onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
Preheat oven to 425°F. Divide the dough into 16 equal pieces. Flatten each piece to a 3-inch disk and place a frozen peanut butter ball in the center. Wrap the dough around the peanut butter, pinching to seal, and roll into a smooth ball. Place seam-side down back onto the baking sheet.
In a small bowl, combine the granulated sugar, remaining 2 tablespoons brown sugar, and remaining 1 teaspoon cinnamon. Brush the butter on top of the bagels, then top with cinnamon-sugar mixture. Bake, rotating baking sheet halfway through, until golden brown, 18 to 20 minutes.
Serve warm or at room temperature.