Preheat oven to 350 degrees. Place the dough on a floured work surface.
Set aside ½ cup sugar. In a kitchen mixer, using a paddle, blend cream cheese with vanilla, lemon zest and 1½ cups sugar. When blended, add the egg and continue to blend until egg disappears and is incorporated into the cream cheese. Scrape down the sides and then use a palette knife to spread the softened cream cheese mixture over the pastry. Spread about ¼-inch thick, evenly, across the pastry dough within ½ inch of the sides and within 1 inch of one end of the pastry.
Firmly roll cream cheese pastry into a log. Brush remaining exposed edge with egg wash and roll tightly to seal the roll. Pan spray or use a nonstick 9 x 13 cookie sheet pan. Face the sealed side down on the pan and chill in refrigerator for 1 hour. Remove from pan, cut into 1-inch slices, and lay them 2 inches apart on the pan. Pour melted butter over the tops of the pinwheels and sprinkle cinnamon and remaining sugar over the top. Bake for 15-20 minutes at 350 degrees, or until lightly browned. Remove from oven and let cool for 5 minutes before plating. Place each cheesecake pinwheel on a plate and drizzle with honey. A small scoop of vanilla ice cream is optional.