In a heavy-bottomed saucepan, pour in 1 quart of whole milk and heat over medium, stirring continuously until it reaches 195°F.

In a mixing bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of kosher salt.

In a small saucepan, gently melt ½ cup of salted butter over low heat and keep it warm.

Once milk is ready, reduce heat and whisk in the flour mixture gradually, stirring until thick paste forms.

Reduce heat to low and simmer for an additional 5 minutes, stirring often until Rømmegrøt thickens.

Spoon the thickened Rømmegrøt into warm bowls, drizzle melted butter over and sprinkle with cinnamon-sugar.