Beat the softened cream cheese in a mixing bowl with the vanilla, confectioners Swerve, and 1 tsp cinnamon. The filling should look smooth, with no visible streaks of spice.

Spread half the filling across each tortilla. An even layer helps the spirals hold a consistent shape.

Roll each filled tortilla into a tight log. The tortilla should wrap snugly around the center without squeezing out the filling.

Place the rolled tortillas in the freezer for 1 hour. They should feel firm enough to cut without flattening.

Cut the chilled rolls into spiral-shaped bites. Clean, round slices will show the cream cheese swirl.

Melt the butter in a skillet over medium heat. It should foam as it heats without turning dark.

Cook the spirals in the butter until their outsides turn browned and crisp. Look for golden edges and a lightly crisp surface.

Combine the granulated Swerve with the remaining cinnamon, then sprinkle it over the bites before serving. The coating should cling to their warm surfaces.