In a heavy-bottomed saucepan, pour in the whole milk and set the heat to medium. Stir continuously as the milk warms, aiming for a temperature of 195°F.

In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt until evenly combined. Set it aside.

In a small saucepan over low heat, melt your salted butter carefully.

Once the milk reaches 195°F, slowly stir the flour mixture into the melted butter to form a thick paste. Gradually add this paste into the hot milk, whisking constantly.

Lower the heat to medium-low and let the Rømmegrøt simmer for an additional 5 minutes, stirring frequently.

Ladle the warm Rømmegrøt into individual bowls. Top generously with melted butter and sprinkle cinnamon-sugar over each serving.