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June 27, 2011 / Kate

Cinnamon Roll Pie

Y2, Week Five: Summer Was So Yesterday Pie

Spring in southern Wisconsin is maybe best described as bipolar. It isn’t so much a period of pleasant, mild weather as it is a violent lurching between winter and summer until one of them (hopefully summer) sticks. Just a couple of weeks ago we had a 95° day immediately followed by a day with lows cold enough to bring on frost warnings. Only the foolish and uninitiated put away their winter clothes, and you can gauge how long someone’s been living here by the number of layers they’re wearing. Like a tree’s rings. Two layers in May? Newbie.

Although last week was technically almost July and “should have” been 80°, we had a prolonged period of 55° and drizzle. It was the kind of damp and chilly that made me crave the comfort foods of winter and fall. More specifically, I got maniacally fixated on homemade doughnuts and cinnamon rolls. I’d sit all day at work, wearing my two mandatory sweaters, fantasizing about cinnamon rolls, hot from the oven, covered in gooey icing. Mmmmmmmmmmmmm.

And then it hit me, this could be pie! I’m ashamed that it’s taken me five weeks to get around to a truly non-traditional crust, but, well, better late than never.

There is a risk of the dough rising so much that it fills the whole pan, leaving no room for the filling. But if that does happen, you can always use a sharp knife to carve out a well for the custard. When you live in a place where you don’t know if you’re going to wake up in a rainforest or the frozen tundra on any given day, you have to embrace uncertainty. I’ve got my tank top and sweaters ready, bring it on!

Local Foodstuffs:

CINNAMON ROLL PIE

Cinnamon Roll Crust

Adapted from “Cinnamon Roll Muffins”
1/2 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1 egg
1 cup whole milk
1 tsp white vinegar
3 1/2 cups flour plus more for dusting

Filling
2 tbsp butter, room temperature
2/3 cups brown sugar
3/4 tsp ground cinnamon

Preheat oven to 375° F.

Mix together brown sugar, salt, vanilla and egg into a large bowl. Add the milk and vinegar. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon – as with all muffin doughs, be careful not to over mix!

Turn dough out onto floured surface and knead for a minute or two, adding more flour if dough is too sticky. Roll the dough into a roughly 15″ by 24″ rectangle. Spread with butter. Mix cinnamon and sugar together and sprinkle over entire dough. Use fingers to spread sugar mix evenly over the dough.


All right, you now have two options: the easy way or the hard(er) way. Either works.

The Easy Way
Fold dough in half, sugared side in, and place gently in greased and floured pie pan. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang (best done with kitchen scissors). Tuck overhanging dough under so that folded edge is flush with rim of pan and edge stand up over the top of the pan. Flute the edges with your fingers. Chill shell until firm, about 1 hour. Place pie weights in the shell before baking.

The Hard Way
Cut dough into 1-1 1/4″ strips and fold in half lengthwise. Starting in the middle of the pan, coil dough strips with the folded side down. Attach new strip onto the last with some water. Fill the bottom of pan and continue to coil the dough up and a bit over the sides. You may want to use some water on the sides of the strips to help it stick together up the sides of the pan. Chill shell until firm, about 1 hour.


Bake for 20 minutes, or until golden brown. Cool completely (overnight, wrapped to prevent it from drying out, is best).

If the dough rises too much in the oven, not leaving room for filling, you can carve it out a bit with a knife to create room.

Vanilla Custard

3/4 cup sugar
1/2 cup flour
1 tbsp cornstarch
1/8 tsp salt
1/2 vanilla bean, split lengthwise
1 tsp cinnamon (optional)
2 cups milk
3 egg yolks
2 tbsp butter
1 tbsp vanilla

In a medium saucepan over medium heat, combine sugar, flour, cornstarch and salt. Scrape the seeds out of the vanilla bean pod and add with remaining pod to pan. Slowly whisk in milk, constantly stirring until it’s steaming and slightly thickened. Remove bean pod.

In a separate bowl slowly pour about 1/3 of the hot milk mixture into the egg yolks by whisking constantly. Whisk the egg mixture back into the saucepan with the remaining milk mixture; stirring continuously. Switching to a heat proof spatula, stir in the butter and vanilla and continue to cook until mixture thickens. At first the mixture with become quite lumpy, keep stirring and eventually it will smooth out and thicken to a pudding-like consistency. Remove from heat and let cool slightly. Then fill the pie shell, leaving some of the crust showing. Refrigerate for at least 5 hours or overnight.

Note: The following decorations are optional.

Cinnamon Swirl

2 tsp maple syrup
3/4 tsp ground cinnamon

Thoroughly mix together maple syrup and cinnamon in a small bowl. With a knife, bbq skewer, or chopstick, carve a shallow, spiral groove into the top of the top of the firm custard. Then, with the same instrument, a small spoon, or piping bag with tiny tip, fill the groove with the cinnamon mixture. There may be leftover.

Frosting

1/2 cup powdered sugar
3 tbsp whole milk or cream

In a medium bowl, mix together sugar and cream until smooth. Place in a piping bag with a small tip or in a plastic sandwich bag with a tiny bit of the corner snipped off. Decorate the top of the pie in any pattern that pleases you, and looks cinnamon rolly.

Enjoy!

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130 Comments

Leave a Comment
  1. Patricia / Jun 27 2011 1:34 pm

    That is literally the most amazing thing I’ve seen!!! I love cinnamon rolls and they’re always so time consuming to make, but would definitely love to try it one day :D

    • Kate / Jun 28 2011 12:10 am

      Thanks! I had a lot of fun making this, and it tasted great. I highly recommend it :-) If you follow the link in the crust recipe you can get a cinnamon roll muffin recipe that requires no yeast (so it’s much quicker to make) and is still delicious.

  2. Michael / Jun 27 2011 2:44 pm

    Wait! I’m about to make last week’s pie and now you’re giving me second thoughts!

    • Kate / Jun 28 2011 12:10 am

      There’s always next week…

  3. Marijka / Jun 27 2011 9:11 pm

    Genius! Pure genius! I love the crust idea. I am totally making this one, but not tonight because I’ve already got two pies in the oven!

    • Kate / Jun 28 2011 12:11 am

      Haha, thanks! I try. You definitely should make it. What pies are you making??

  4. Scott / Jul 5 2011 9:10 am

    Ms. Orenberg, your Cinnamon Roll Pie was absolutely amazing!

  5. Mikalee Byerman / Jul 12 2011 9:52 am

    I thank you on behalf of my children, who will be the beneficiaries of this amazing recipe!

    :)

  6. Claire @ Live & Love to Eat / Jul 12 2011 9:56 am

    This looks life-changing.

    • Kate / Jul 12 2011 4:14 pm

      Hah, it is :-)

  7. Cap'n Stephel / Jul 12 2011 10:01 am

    Oh wow…I am in awe. This looks SO good. I love pie :D

    http://tehcatspajamas.wordpress.com

  8. Krundok / Jul 12 2011 10:02 am

    I believe this gave me a foodgasm, and I thank you so very dearly for that!
    I shall be heading out now for ingredients!

  9. drheights48127 / Jul 12 2011 10:03 am

    I live in Michigan, but grew up in Minnesota I can relate love the post and the recipe looks great I will have to give it a try thanks for sharing it..

  10. bsbeital / Jul 12 2011 10:09 am

    i love good things like food which have something for healthy

  11. Calogero Mira / Jul 12 2011 10:15 am

    Simply delicious. Difficult to cook? http://calogeromirafoodand.wordpress.com

    • Kate / Jul 12 2011 4:17 pm

      It wasn’t terribly difficult. It’s more that it takes some time (and patience) if you want the coiled cinnamon roll crust.

  12. bentiu / Jul 12 2011 10:16 am

    yummy! =P

  13. @drinkandbemerry / Jul 12 2011 10:30 am

    Your photos look as yummy as this truly awesome pie does – what camera do you use?

    Thanks!

    • Kate / Jul 12 2011 4:29 pm

      Thanks! I’ve been studying up on food photography and trying to get better at it (if you want to see some outstanding food pics, check out the photisserie link in my blogroll on the right). I use a Panasonic Lumix DMC-FP1 ( http://www.amazon.com/Panasonic-DMC-FP1-Digital-Stabilized-2-7-Inch/dp/B003960EYO ). It’s a very nice ultra-compact camera, but really wasn’t intended for this type of photography (it’s not great in lower, i.e. kitchen, light), so I’ve been thinking about upgrading to a Canon PowerShot or Rebel.

      • Michael / Jul 12 2011 4:38 pm

        Kate — I used a Canon S5 1S for kitchen photos for a couple of years. Not bad, but low light could sometimes be a problem. On the whole, I liked it. I had a DSLR now, so lighting is less of an issue.

  14. Whoa / Jul 12 2011 10:55 am

    Would it be inappropriate for me to tell you that I love you?
    O
    M
    G
    This looks divine!!!!!!!

    • Kate / Jul 12 2011 4:30 pm

      Hahah, not at all. Food is love :-)

  15. Lakia Gordon / Jul 12 2011 10:57 am

    Looks great!

  16. cravesadventure / Jul 12 2011 11:18 am

    You are making my mouth water and my stomach growl – YUM! Love the 1st pic just draws you into the post – too bad you cannot reach out and grab a piece. Congrats on being FP!

    • Kate / Jul 12 2011 4:33 pm

      Thank you! That pic was sort of an accident, which probably doesn’t say much about my photography skills… ;-)

  17. CultureChoc2010 / Jul 12 2011 11:20 am

    Yum!

  18. trialsinfood / Jul 12 2011 11:26 am

    very creative! looks delicious!

  19. lexy3587 / Jul 12 2011 11:32 am

    This looks AMAZING! SO tasty! A friend and I made a spaghetti pie with crust slightly altered from its original garlic-scone recipe, and it turned out so well… but i definitley never thought of this as an alternative crust!

    • Kate / Jul 12 2011 4:37 pm

      Cool! I’ve discovered many things can be turned into crusts. I’ve done brownie and cookie crusts here so far, and later this summer I’m going to try crusts made from hash browns and polenta!

  20. 7des7iny / Jul 12 2011 11:37 am

    Nice! The pictures made me hungry :D

  21. founditonapostednote / Jul 12 2011 11:57 am

    wow! this is truly a mouth-watering delight!

  22. sarah91880 / Jul 12 2011 12:23 pm

    Dear Lord, this might be the end of my husband! This post might be the one that does him in!
    How awesome! I wil be trying this once the weather gets down below 99degrees F here! Thanks for posting a great recipe!

    • Kate / Jul 12 2011 4:39 pm

      Hahah! I certainly hope this blog doesn’t kill anyone — although, there are worse ways to go…

  23. Miranda / Jul 12 2011 12:37 pm

    This totally reminds me of the cinnamon roll cake I made a month or so back – looks like this cinnamon-freak has a new recipe to try!

    • Kate / Jul 12 2011 4:44 pm

      I saw that recipe when I was researching how I could make this pie. It’s so cool! How did it work for you? Oh, and btw, this pie will definitely satisfy your cinnamon cravings.

  24. laurenandmax / Jul 12 2011 12:37 pm

    This looks absolutely AMAZING. My fat kid senses and tingling out of control! Definitely need to try this out.

  25. mlisgirl / Jul 12 2011 12:45 pm

    This looks way too delicious. I think I will definitely have to make this sometime. Our weather hasn’t been to great lately either, so this is the perfect time. :)

  26. spicegirlfla / Jul 12 2011 12:56 pm

    What a terrific idea! I’d take the easy way, for sure!! Congrats on FP!!

  27. Boodoomoo / Jul 12 2011 1:10 pm

    OMG My mouth is watering. The pie looks amazing! Congrats!

  28. RizaAnne / Jul 12 2011 1:15 pm

    Oh my word. I found your post on Freshly Pressed on the WordPress homepage, and I have to say I am salivating at the pictures..! I wonder if it tastes like Cinnabon? Or maybe better! I can’t wait to try this myself!

    • Kate / Jul 12 2011 4:46 pm

      Way better than Cinnabon! :-)

  29. weddingdressblue / Jul 12 2011 1:22 pm

    Are you missing the baking soda in the recipe? Or is it intentionally left out? I really want to try this recipe. It looks so good (and it’s raining here).

    • Kate / Jul 12 2011 4:52 pm

      I left it out the baking soda intentionally to try to keep the crust from rising too much in the oven. If you want the full, puffy “cinnamon roll” experience, you can put it back in (1 tsp). However, adding back the leavening agent will mean that you will definitely have to cut out a well for the custard as the crust will probably fill up the pie pan (as in GIANT cinnamon roll — which isn’t a bad thing).

  30. pezcita / Jul 12 2011 1:31 pm

    This looks sooo rich! Have you ever tried making butterscotch pie?

  31. eva626 / Jul 12 2011 2:04 pm

    wow what a great idea and yummy recipe !!!

  32. politeandparanoid / Jul 12 2011 2:20 pm

    YUMTASTIC! I would SO bake this if I thought I could. Congrats on FP!

    • Kate / Jul 12 2011 11:38 pm

      Thanks! You should give it a try, it’s really not that hard! Sorry, I’m an enabler.

  33. In Western Europe The Grass is Juicy / Jul 12 2011 2:41 pm

    Just delicious!!

  34. ournote2self / Jul 12 2011 2:44 pm

    2 things. First, I am originally from WI so I know exactly what you are talking about when you say ‘bi-polar weather’. I’d go home (to WI) for spring break and would be the only one of all my friends to pack sweaters. They came back tan, I came back frost bit.
    Second, that pie looks AMAZING! Even though it’s the hottest day of the year so far…I could still go for a tasty cinnamon roll! Pass the pie please!

    • Kate / Jul 12 2011 4:58 pm

      Haha, yeah, the spring weather drives me NUTS! And thanks! I love cinnamon rolls, and really did not need the excuse of cold weather.

  35. thebigbookofdating / Jul 12 2011 2:46 pm

    mmmm…. these look sooo good!

  36. apocalypsecakes / Jul 12 2011 3:03 pm

    Trey diabetic chic.
    http://apocalypsecakes.com

  37. Brown Sugar Britches / Jul 12 2011 3:21 pm

    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

  38. Does this qualify as a breakfast food or dessert. I would be happy to eat it for both but just wondering for company’s sake.

    • Kate / Jul 12 2011 5:03 pm

      All of the above? Actually, I served it as both! Well, actually, I qualify pie for any meal you happen to have a pie handy. That doesn’t help at all, does it.

  39. wizrs1957 / Jul 12 2011 3:32 pm

    The pastry event of the United States – at the Mall, at the Movies, with Starbucks, this has to be the “On_The_Go_Dessert” and it is beautiful…

  40. StayCalmCupcake / Jul 12 2011 3:37 pm

    Awesome recipe! Congrats on being FP. I cant wait to bake this!

    I have some recipes too – check out my cupcake blog at http://www.fontgirl.wordpress.com

    Stay Sweet!

    -Jill

  41. AppAndrew / Jul 12 2011 4:15 pm

    Wow! This recipe is great! Very detailed, and the final product looks amazing! Thanks for taking the time to provide us with this. Congrats on being Freshly Pressed.
    If you want, check out my blog! http://appandrew.wordpress.com

  42. Eva McCane / Jul 12 2011 4:24 pm

    oh my god. i don’t even know what to say. i just printed this. i must make it immediately…sooo tasty looking. i can’t wait!

  43. lily. / Jul 12 2011 4:45 pm

    Oh my gosh… cinnamon rolls and pies, two of my favorite things! I NEED to make this! Thank you so much for posting~ <333

  44. fireandair / Jul 12 2011 5:08 pm

    My pancreas just ran out of me and hid under my desk.

  45. janna's journey / Jul 12 2011 5:17 pm

    ummmm, YUM!

  46. Emily Josephine / Jul 12 2011 5:45 pm

    Oh my! That looks delicious and gorgeous!

  47. molly / Jul 12 2011 6:12 pm

    This is heaven … passed the blog and recipe to Ali, a supa chef, who lives and breathes food in all it’s incarnations. I’m studying and Ali is baking, baking, baking, tonight cinnamon roll for dessert … yummmmmmmm and big thanks, molly

    • Kate / Jul 12 2011 11:28 pm

      Enjoy!

  48. jennbeatty / Jul 12 2011 6:21 pm

    looks delicious!

  49. Band Candy / Jul 12 2011 8:05 pm

    Wow. That looks amazing. I don’t often bake, but I think I might have to start…

  50. allaboutgoodlife / Jul 12 2011 8:28 pm

    Yummy!

  51. melloduck / Jul 12 2011 8:53 pm

    I’m in Madison for the summer, and I never expected such uncertainty in the weather! It seems like you can walk a block and go from needing your sweater to being sweltering! Seeing this post makes me miss my kitchen back in Maryland. It looks delicious!

    • Kate / Jul 12 2011 11:27 pm

      Welcome to Madison, you actually can get used to it after a while ;-) I hope you get to make this when you get back to your kitchen!

  52. alfksl88 / Jul 12 2011 9:18 pm

    Definitely a pie lover now : )

    • Kate / Jul 12 2011 11:30 pm

      Mission accomplished.

  53. Michael / Jul 12 2011 9:59 pm

    I must say this looks fantastic!

    I was wondering that if I wanted to make the puffier cinamon role, add the baking soda back in, then when rolling it around add cinamon sugar to both sides while wraping it in a circle?

    • Kate / Jul 12 2011 11:33 pm

      Thanks! If you want it to rise more then add the baking soda (1 tsp), though I’d still just put the cinnamon on one side of the dough.

  54. beritabaris.com / Jul 12 2011 10:11 pm

    Thanks for your food recipes..
    I have social bookmark http://www.beritabaris.com
    I hope your can visit my web.thanks

  55. foodyrach / Jul 12 2011 10:20 pm

    Could there be anything better than a giant cinnamon roll? Thanks for this great idea!!

  56. Cheryl McNulty / Jul 12 2011 11:30 pm

    Have to try this one! Thanks.

  57. happylamp / Jul 12 2011 11:45 pm

    This looks sooo yummy! Definitely have to give this one a try

  58. ethnolust / Jul 13 2011 1:09 am

    words cannot describe my feelings… I’m in love with your creation

  59. rsmacaalay / Jul 13 2011 3:18 am

    This is so freaking amazing! I love your recipe. I am so drooling now

    Raymund
    http://angsarap.wordpress.com

  60. frugalfeeding / Jul 13 2011 3:52 am

    That looks fabulous! I’ll probably make this, I love the good ol’ cinnamon swirl, as most people seem to here. Photos are really good, seem to have made the most of a compact camera. I’m having to do that at the moment too.

    • Kate / Jul 13 2011 1:52 pm

      Thanks! The macro feature on my camera has become my good friend.

  61. whatsaysyou / Jul 13 2011 4:22 am

    This looks really yummy :) Thanks for the blog post and you made a cinnamon roll fan smile :)

  62. Carl D'Agostino / Jul 13 2011 5:02 am

    Now that’s a good idea. Instead of two bites and your roll is gone, you can now make a WHOLE meal of it !

  63. newlifestyleinantweerp / Jul 13 2011 5:05 am

    wow great recipe, i would try it !!

  64. danniesh / Jul 13 2011 5:17 am

    Thank you for the recipe! =) It looks really yummy!

  65. Jacaranda / Jul 13 2011 5:47 am

    This look so delicious .. thanks for the post

  66. xoxofrets / Jul 13 2011 6:04 am

    yummy..your blog made it seem so easy to bake it..i’m do one tomorrow :)

  67. xoxofrets / Jul 13 2011 6:04 am

    yummy..your blog made it seem so easy to bake it..i’m going to do one tomorrow :)

  68. Coniefox / Jul 13 2011 7:27 am

    OMG~~It looks so yummy! i am gonna to try it. thanks for sharing

  69. iieatrainbows / Jul 13 2011 8:09 am

    O-M-G! That is the most delicious thing i have ever seen! I am definitely going to try it. :) Thanks for sharing

  70. Clara Windhy Rustandi / Jul 13 2011 8:31 am

    wow very delicious ..

  71. kanwalj / Jul 13 2011 8:34 am

    This looks so yummy!! I want!

  72. ilieforfun / Jul 13 2011 9:11 am

    Iam a vegetarian, so is there any substiture for the egg?? please advice me on this because the pie looks great in the pics and Iam Hungry ;)

    • Kate / Jul 13 2011 1:54 pm

      I’m not sure, I have some vegetarian/vegan friends — let me check with them and get back to you.

  73. tinkerbelle86 / Jul 13 2011 9:27 am

    that looks so delicious

  74. Bites Of Sweet And Spice / Jul 13 2011 9:29 am

    Wow! This look soooo yummy!! Iv made cinnamon rolls only once and I loved it.. Cant wait to try this version.. combination of cinnamon rolls and custard must be heavenly.. :-)

  75. meeshiesmom / Jul 13 2011 11:32 am

    Wow this looks amazing! And as a resident of Chicagoland, I can relate to the crazy weather!

  76. dvschnake / Jul 13 2011 2:29 pm

    I will be making this immediately.

  77. gaycarboys / Jul 14 2011 6:42 am

    Extraordinary. I’m trying this the first chance I get.

  78. Jenni / Jul 14 2011 6:58 pm

    This looks awesome!! I’m bringing a pie to a gathering next week and your blog caught my eye – maybe I’ll be able to find something from here to make :)

    • Kate / Jul 15 2011 11:22 am

      Thanks! And I hope you find something! I find that nobody objects when you show up at a party with pie.

    • Swapna / Jun 2 2012 2:47 am

      ~ Stupid? I believe that eanitg pie, whether meat or fruit, is a personal choice. Stupid is a pretty moronic term to attach to aefbbbf whole country over pie filling. Usually when people run out of intelligent vocabulary to use they resort to name calling or profanities.

  79. tendersandtrails / Jul 14 2011 7:47 pm

    Wow. This recipe just strikes me as genius. As soon as my kitchen is not 90 degrees, I’m going to get baking. =D

    • Kate / Jul 15 2011 11:28 am

      I like “genius” ;-) Thanks!

  80. trainsnherons / Jul 15 2011 6:53 am

    My soon to be 16 yr old would so appreciate this for his birthday…we are moving though, and I question my willingness to have a kitchen disaster that soon. By fall I am going to try it out tho!

    I really enjoyed the weather update…I’m adjusting from S. Ohio , Ohio River weather to Eastern Iowa, Quad City Mississippi weather.

    Temperatures are the same, but I’m trying to understand this hanging weather pattern, temperature thing.

    Keep up the good work! ~ kate

    • Kate / Jul 15 2011 11:27 am

      Thanks and good luck with your move! Some of my other pies, like the pb cup or the pumpkin are less labor intensive if you wanted to try those sooner :-)

  81. tangotribe2011 / Jul 15 2011 7:09 pm

    This looks sooooo yummy!! I can’t wait to try this with my kids and husband!

  82. kat / Jul 17 2011 4:51 am

    That looks so delicious! Can’t wait to try!! I’m new to blogging and love checking out everyone’s foodie blogs here on wordpress. Would love your input! Could you please check out http://shecooksandheeats.wordpress.com/ and provide some feedback on how to gain more exposure? Thanks :)

  83. This and That / Jul 18 2011 2:15 pm

    This looks so yummy. If my husband wasn’t on a diet… I’d be making it right now:-)

  84. vampiresam123 / Jul 21 2011 10:03 am

    this looks goood i want to eat it

  85. MegansBeadedDesigns / Jul 25 2011 10:23 am

    That looks absolutely AMAZING!!!

  86. realanonymousgirl2011 / Aug 1 2011 6:01 pm

    That looks so pretty! Wish I could bake like that. Bet it tastes delicious too!

  87. Sasha @ The Procrastobaker / Oct 14 2011 2:46 pm

    This is just the best thing ive seen in my entire life…AMAZING! :)

  88. Ravi / Dec 30 2011 6:13 am

    Can I publish this post on my blog?
    Also, since I am a vegetarian, what can I use instead of egg?

  89. Anzahlungen bitte nicht den enstprechenden Betreff (z.B. Ich biete
    an: * Kindergeburtstage von 5- 9 Jahren * Eventgeburtstage ab 10
    Jahren für Teenager+ Jugendliche * Geburtstage für Erwachsene * außerschulischen Kunstunterricht * (Schul-)Klassen Exkursionen * Workshops zum kreativen Gestalten und
    Entspannen * Betriebsausflüge * Weihnachtsfeiern Außerdem biete ich an: *Selbstgestaltete Geschenke, z.B.
    Kosten bei 6 bis 9 Kindern: 6 Kinder für 115 € / jedes weitere Kind 8 € / jeder weitere Erwachsene 15 € Kosten bei 10 bis 14 Kindern: 169 € pauschal (Kostenaufwand für zweiten Trainer) Kosten ab dem 15 Kind:
    jedes weitere Kind 8 € / jeder weitere Erwachsene 15 € Wenn der
    Outdoor-Hochseilgarten und Flying-Fox zugebucht werden soll, verlängert
    sich der Kindergeburtstag um eine halbe Stunde auf 3,5 Stunden gesamt.

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