Pour cream in a pint jar, then add cinnamon and vanilla.
Screw lid on tightly and shake vigorously for a few minutes until you have whipped cream -- but stop before you have butter. ;)
Best consumed immediately (although it will keep in the refrigerator a couple of days, it will lose some of its airiness), so make small batches at a time.
Homemade whipped cream is not in itself particularly sweet, so if you are looking for something more similar to (but still better than!) the canned whipped cream taste, you will want to add a little sweetener of your choice before shaking.
Make It Or Buy It? Whipped Cream from Mashup Mom: https://www.mashupmom.com/make-it-or-buy-it-whipped-cream/