In a large, heavy-bottomed saucepan, gently warm one quart of whole milk over medium heat. Stir constantly until it reaches 195°F, which helps prevent scorching.

While the milk is heating, in a separate bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of kosher salt until evenly combined.

In another saucepan, melt ½ cup of salted butter over medium heat. Keep it warm, ready to drizzle once the porridge is done.

When the milk reaches the perfect temperature, stir in the flour mixture to create a smooth paste. Mix this paste into the hot milk, stirring continuously until the mixture begins to boil.

Lower the heat to low and let it simmer for an additional five minutes, stirring frequently. The mixture should thicken to a creamy porridge consistency.

Spoon the finished rømmegrøt into bowls, drizzling with warm melted butter, and generously sprinkle with cinnamon-sugar. Serve immediately and enjoy the cozy warmth!