In a medium mixing bowl, soften the cream cheese by letting it sit at room temperature for about 15 minutes. Add in the diced fresh strawberries and a pinch of cinnamon, then mix until smooth and colorful.

Lay a tortilla flat on a clean cutting board and spread a generous layer of the mixture over the surface, leaving a small border around the edges.

Starting from one edge, carefully roll the tortilla tightly to enclose the filling completely. Pinch the ends to seal if necessary.

Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.

After chilling, slice each roll into bite-sized pieces. Serve cold on a platter.