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Using a stand mixer (or hand mixer + medium bowl), whip together cream cheese and sour cream on medium-high speed until smooth, about 3-5 minutes.
Remove bowl from mixer. Add cheese, bacon, jalapeno, and scallion to bowl. Use a spatula to gently fold them into cream cheese mixture.
On a clean work surface, lay a tortilla. Take ⅕th of cream cheese mixture and spread it evenly across tortilla, leaving a ½ inch border. Tightly roll tortilla to form a log. Repeat this step for remaining 4 tortillas.
Wrap tortilla logs tightly with plastic wrap, folding the ends of plastic wrap underneath to secure. Place wrapped tortillas in refrigerator for at least 4 hours or ideally overnight.
When ready to serve, bring wrapped tortillas out and remove plastic wrap. Cut into ½ inch slices, creating roughly 9 or 10 pinwheels per tortilla.
Serve as desired.
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