Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or non-stick spray.
In a large bowl or stand mixer, cream together the softened butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Divide the batter evenly between the prepared loaf pans. Spoon 1/4 cup of caramel topping over the batter in each pan and gently swirl it in, avoiding the edges of the pan.
Carefully spread the remaining batter over the caramel layers in each pan.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Allow the bread to cool in the pans before transferring to a wire rack to cool completely. Enjoy!