In a 3-qt saucepan, pour in heavy whipping cream and simmer 10-15 minutes on med-low heat until cream thickens slightly and looks shiny.

Whisk in 1/2 the flour. "Batter" may look more like dough.

Cook, stirring regularly, until thickened and butter appears.

As butter accumulates, pour off into small bowl. Repeat.

Continue to stir and pour off butter for approximately 30 minutes.

When no more butter is being produced, add the rest of the flour and whisk or stir until smooth, being careful not to burn.

Carefully add the hot milk by thirds and stir.

Add the salt and sugar. Stir.

Cook a few minutes longer.

Pour into bowls and top with a portion of the butter.

Combine cinnamon and sugar.

Sprinkle over rømmegrøt and serve.