In a large saucepan, pour in 1 quart of whole milk and heat over medium heat until it reaches 195°F, stirring constantly to prevent scorching.

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

In a small saucepan, gently melt ½ cup of salted butter over low heat. Once melted, mix ¼ cup of the butter into the dry ingredients to create a smooth paste.

Carefully stir the flour-butter paste into the heated milk, using a whisk to mix thoroughly. Bring back to a gentle boil, stirring consistently.

Reduce the heat to low and let it simmer undisturbed for about 5 minutes, stirring gently to prevent sticking. The Rømmegrøt should become thick and creamy.

Spoon Rømmegrøt into individual bowls, drizzle with reserved melted salted butter, and sprinkle cinnamon-sugar on top. Enjoy warm.