For starters, if you want to make a roll that is softer dough, i highly recommend you use the dough in this recipe: http://iamglutenfree.blogspot.com/2007/03/cinammon-roll-of-your-dreams.html If you want to use a pie crust to make the roll, try this recipe, but add 1/2 tsp to 1 tsp more of xanthan gum : http://myrealfoodlife.com/gluten-free-pastry-gluten-free-pie-crust/ . For the cheese part. I really honestly think you should try 1 cup of cashew butter mixed with 1 tbsp unflavoured gelatine or 1 tsp agar agar powder, plus 1-2 tbsp sugar, 1 tsp vanilla, and 1 tbsp melted coconut oil or palm oil. Or, you could try using raw cashew butter to replace the regular cashew butter for a lighter flavour, or you could use a combination of 1 cup cashews ground as finely as possible (try a coffee grinder), soaked overnight in 1/3 cup of coconut milk. I’ve never baked cashews, but i think that if you use the cashew butter it will have enough oil in it to turn out well. Let me know how it goes! I would love to try making a dairy free pumpkin cheescake!

Thanks so much for the feedback- i just checked out your lovely blog… wow- some terrific recipes you have there! It is indeed a nice rich little pumpkin pie.. coconut milk makes it awwwwesome… if you ever give it a shot let me know how it turns out! :)
alea