In a large mixing bowl, beat together cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth. Fold in whipped cream and then mix in blueberries, strawberries, and raspberries.

Sprinkle pudding powder over the mixture and fold gently. Chill in the refrigerator for about 30 minutes.

Lay out tortillas and spoon a generous amount of the chilled mixture in each. Roll tightly around the filling.

Melt unsalted butter and brush over rolled tortillas. Mix sugar and cinnamon, and roll each tortilla in this mixture until fully coated.

Slice the rolled tortillas into rounds and serve immediately.