In a mixing bowl, combine 5 ounces of softened cream cheese, 1 teaspoon of cinnamon, and ¼ cup of Swerve confectioners sugar. Blend until smooth and creamy.

Lay out the low-carb small street taco tortillas and spoon an even layer of the cream cheese mixture down the center of each tortilla.

Roll each tortilla tightly around the filling, securing them seam-side down on a plate.

Melt 4 tablespoons of butter in a large skillet over medium heat.

Carefully add the rolled tortillas to the skillet and cook for 3-4 minutes on each side until golden brown and crispy.

Mix ¼ cup of Swerve granulated sugar with the remaining teaspoon of cinnamon, then sprinkle over the warm roll ups.