In a large mixing bowl, combine softened unsalted butter and cream cheese. Beat on medium speed until smooth and creamy, about 2–3 minutes. Add vanilla extract and powdered sugar, mixing until fully integrated. Fold in whipped cream, then add diced strawberries and blueberries, mixing carefully.

Sprinkle instant pudding powder into the creamy fruit salad and mix gently. Cover and refrigerate for at least 30 minutes.

Lay out tortillas, spoon approximately ¼ cup of the fruit mixture across the center of each tortilla. Scatter a few extra raspberries on top. Roll tightly, sealing in the filling.

Mix sugar and cinnamon in a small bowl. Brush each rolled tortilla with melted butter and roll in the cinnamon-sugar mixture until well-coated.

Slice each roll into 2/3 to 3/4 inch pieces and arrange on a platter. Serve immediately for the best flavor and texture.