Cinnamon Crunch Bagels with Vanilla Honey Cream Cheese

for the bagels:
2 tsp active dry yeast
1 1/2 cups warm water
1/4 cup packed brown sugar, divided
3 tsp cinnamon
1 1/2 teaspoons salt
3 - 3 1/2 cups flour

for the crunchy cinnamon topping:
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon

for the cream cheese:
8 oz cream cheese, softened
1/4 cup honey
1 vanilla bean, split

Preheat oven to 400.
In a large bowl, dissolve the yeast in the warm water.
Add 3 tbsp brown sugar, cinnamon, and salt; mix well.
Add in enough flour to make a soft dough. 
Turn onto a lightly floured surface, and knead until smooth, about 6 minutes. 
Place the dough in a large bowl coated with cooking spray, turning once to coat the top. 
Cover and let rise about an hour.
Punch the dough down, and shape into 12 balls. 
Push thumb through centers to form a small hole. 
Stretch the dough to form a ring. 
Line baking pans with parchment paper and lightly flour. 
Place the bagels on the pan, cover, and let rest for 10 minutes.
Fill a large pot with water and the remaining brown sugar, then bring to a boil. 
Drop the bagels, two at a time, into the water. 
Cook for 90 seconds, turning halfway through. 
Remove with a slotted spoon, and drain well on paper towels.
Place the bagels back on the prepared baking pans. 
Combine the topping ingredients, and sprinkle over the bagels.
Bake for 15-20 minutes, or until golden.
While the bagels are baking, combine the cream cheese and honey in the bowl of a stand mixer.
Use the tip of a knife to scrape the seeds from the vanilla bean pod into the cream cheese mixture. Combine thoroughly. 
Slice the bagels and serve with the cream cheese.