Pumking Ale is one of our all time favorite autumn brews. It’s like drinking the most delicious boozy pumpkin pie ever known to man. Although it is not from a Pittsburgh brewery, it still feels very homey to us. For the past couple of years, we have gone up to Lake Chautauqua to relax and spend quality time with our family and friends. It just so happens that Southern Tier Brewing Co. is a quick trip up the road. Our summers would not be complete without a visit to their stunning brewery. As a big bonus, STBC releases their Pumking Ale early so we are able to drink it fresh from the source. To pay homage to one of our favorite breweries outside the ‘burgh, we created a decadent pastry- Pumking Ale Monkey Bread smothered in Pumking Ale Caramel Sauce. Not familiar with monkey bread? It’s like a giant cinnamon roll and you tear off each little cinnamon sugar bread bubble, kind of like how monkeys pick at their food. Just like Pumking Ale has bewitched our tastebuds, this recipe too will have you completely spellbound….Click Continue for Full Post

Pumking Ale Monkey Bread Ingredient List

1. Dough Ingredients 

  • ¾ cup Pumking Ale by Southern Tier Brewing Co.
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 package (2 and ¼ tsp) active dry yeast
  • 1 cup pumpkin puree
  • 4 and ½ cups all-purpose flour, divided
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

2. Pumking Ale Caramel Sauce Ingredients

  • 1 cup light brown sugar
  • ¼ cup Pumking Ale
  • 3/4 cup heavy cream, room temperature
  • 3 and ½ TBSP butter, room temperature

3. Dough Ball Coating Ingredients

  • ½ cup butter, melted (1 stick)
  • 1 and ¼ cups granulated sugar
  • 1 TBSP ground cinnamon


1. Directions for Dough

  1. In a large saucepan, combine Pumking Ale, whole milk, vegetable oil, and granulated sugar. Heat until hot but stop right before it boils
  2. Remove pan from heat and allow to cool until the mixture is warm to the touch but not too hot (about 15-20 minutes or so)
  3. Sprinkle yeast over the surface of the liquid and allow to sit for 5 minutes
  4. Stir in pumpkin puree until combined
  5. Gently stir in 4 cups of AP flour and ground cinnamon into mixture.
  6. Cover with a dish towel and let rest for 1 hour. After 1 hour, the mixture should be very puffy and doubled in size. Stir in remaining 1/2 cup flour, baking soda, baking powder, and salt until totally combined. Set aside. While that’s resting- Time to work on Pumking Ale Caramel Sauce!

Pumpkin Beer Monkey Bread 1st boil        Pumpkin Beer Monkey Bread Yeast        Pumpkin Beer Monkey Bread Pumpkin

Pumpkin Beer Monkey Bread 1st Flour        Pumpkin Beer Monkey Bread Mix        Pumpkin Beer Monkey Bread Towel

2. Directions for Pumking Ale Caramel Sauce

  1. In a medium size saucepan, combine the sugar and Pumking Ale over medium-low heat and stir until the sugar dissolves
  2. Increase the heat to medium and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes (however watch out, it burns easily)
  3. Remove the mixture from heat and carefully whisk in heavy cream (watch out it will bubble). Then stir in butter. Transfer the beer caramel to a dish and let cool slightly. Set aside

Pumpkin Beer Monkey Bread Caramel Pumpkin Beer Monkey Bread Sugar Pumpkin Beer Monkey Bread Heavy Cream

After the dough has rested for an hour and you’ve added the final flour, salt, baking soda, and baking powder….it’s time to coat the balls in the butter and cinnamon/sugar

3. Directions for Dough Ball Coating

  1. Melt butter in a small bowl. Set aside
  2. Combine granulated sugar and ground cinnamon in another small bowl. Set next to butter bowl
  3. Pull off small dough pieces and roll into balls, about 1.25 inch in diameter. You will need 40-45 balls total, so be mindful of the size
  4. Dip each ball, one by one, in the melted butter and then roll in the cinnamon-sugar mixture to coat (You may need more cinnamon-sugar depending how heavy you coat each ball) and place balls in a greased bundt pan. Set aside
  5. Pour half of the Pumking Caramel Sauce (1/2 cup) over the coated dough balls

Pumpkin Beer Monkey Bread Balls   Pumpkin Beer Monkey Bread Pour

Heat oven to 375 degrees

Place Bundt Pan on baking sheet (so no drippings fall into your oven) and bake for 35-40 minutes or until a cake tester is inserted and comes out clean

Cool for 5-10 minutes and invert onto a large serving plate or cake stand

Now eat like monkeys and pull off each little ball of goodness and dunk them in the remaining Pumking Ale Caramel Sauce!

Pumpkin Beer Monkey Bread Final Close Up

Cheers N’at

Pennies, Pints, Pittsburgh

We are a husband & wife blogging team who loves beer, food, and Pittsburgh. We were both born and raised in the City of Bridges and now are proudly raising our own family here. Pittsburgh is going through a tremendous craft beer boom and we are beyond thrilled to be a part of it. We enjoy blogging about the local craft beer scene and also enjoy the challenge of effectively incorporating those local beers into some of our favorite recipes. 

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