01 - In a small saucepan, combine 1 cup root beer and 2 tablespoons granulated sugar. Simmer over medium heat until the mixture reduces to a thick syrup, approximately 1/3 cup. This should take about 10–12 minutes. Remove from heat and allow to cool completely.
02 - Brush both sides of each of the 4 large flour tortillas with 2 tablespoons melted unsalted butter. In a small bowl, combine 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over both sides of the prepared tortillas.
03 - Heat a large skillet over medium-high heat. Toast each cinnamon-sugar coated tortilla for 1–2 minutes per side, or until golden brown and slightly crisp. Remove from skillet and let cool slightly.
04 - Place one scoop of 2 cups vanilla ice cream in the center of each toasted tortilla. Drizzle generously with the cooled root beer reduction. Top with a dollop of 1/2 cup whipped cream and garnish with maraschino cherries, if desired.
05 - Fold in the sides of each tortilla and then roll up tightly, burrito-style. Serve immediately to enjoy a melty, float-inspired dessert experience.