In a medium bowl, combine heavy cream and confectioners’ sugar. Use an electric mixer on medium speed to beat the cream until stiff peaks are formed. Whisk in vanilla extract, cover and refrigerate.

Separate the cinnamon rolls into 8 rolls. Lightly sprinkle flour on work surface. Use a rolling pin to roll each cinnamon roll into a 4 – 5 inch circle.

In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Add 2 cinnamon roll rounds to the skillet. Cook each round for 30 seconds to 1 minute on each side or until light golden brown. Repeat with remaining cinnamon roll rounds, adding more oil as needed. Drain on paper towels. Fold each round in half and cool on paper towels.

To assemble Cinnamon Roll Tacos, spoon whipped cream into the middle of the taco and add fresh fruit. If desired, garnish with freshly grated lime zest and/or drizzle with cinnamon roll icing. Serve immediately.