In the bowl of a stand mixer, add the yeast, warm water, and 3 tablespoons of brown sugar.
Let sit for 10 minute or until the yeast is bubbling and foamy. Stir in the cinnamon, salt, and 2 cups of flour.
Use the dough hook to begin kneading the dough on low speed. Gradually add more flour until the dough just begins to come together. You may not need the full 5 cups of dough or you may need a bit more. Knead for 10 minutes or until the dough is smooth and elastic.
Transfer dough to a greased large bowl and cover. Let rise for 1 hour or until doubled.
Punch down dough and break off into 12 small balls. Push your thumb through the centers of each ball of dough and form into a bagel shape. Place on a floured surface and let rest for 10 minutes.
Fill a large pot with water and add the remaining tablespoon of brown sugar. Bring to a boil. Drop the bagels into the water, two at a time, and boil for 45 seconds. Flip over and continue cooking on the other side for another 45 seconds. Remove with a slotted spoon and place on a paper towel lined plate. Blot to dry and remove to a greased baking sheet 2 inches apart.
Combine the topping ingredients and sprinkle evenly over all of the boiled bagels.
Bake at 400 degrees for 15-20 minutes or until golden brown and cooked through. Cool on a wire rack.