Don't get it twisted, they taste as good as they look.
In the bowl of a stand mixer, combine the yeast, water, and 1 tablespoon of the brown sugar. Let it stand until foamy, about 5 minutes. Add the flour, salt, and the remaining brown sugar and mix with the paddle attachment until well combined. Switch to the dough hook and continue to knead until a shaggy dough forms, about 3 minutes. Add the butter pieces, a few at a time, and continue to mix the dough until smooth and pliable, 5 to 7 minutes. Add the raisins and knead to combine.
Remove the dough from the bowl, if you haven’t already, butter the bowl, and return the dough to the bowl. Cover with plastic wrap and let stand at room temperature until doubled, 1 to 2 hours. Gently expel the air from the dough, knead it into a ball again, cover with plastic wrap, and refrigerate overnight.
Line 2 rimmed baking sheets with silicone baking mats. On a lightly floured surface, cut the dough into 10 equal pieces, about 21/2 ounces each. Working with 1 piece a time, roll out to a 16- to 18-inch length. Form into a pretzel shape by first making a U, then twisting the ends around each other and bringing them down to overlap over the bottom. Transfer to the prepared baking sheets and repeat with the remaining dough. Set the shaped pretzels aside to puff for about 25 minutes.
Bake the first batch of pretzels until puffed and deep golden brown, 15 to 18 minutes. In a small bowl, whisk together the granulated sugar and cinnamon. Brush the warm pretzels with the butter and dip in the cinnamon sugar to coat. Repeat with the remaining pretzels. Serve warm or at room temperature.
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