In a large heavy-bottomed saucepan, combine the sour cream and milk over medium heat.

Slowly whisk in the flour and salt until smooth.

Continue to heat the mixture, stirring frequently, until it begins to thicken.

Once thickened, reduce the heat and simmer for an additional 5 to 10 minutes, stirring occasionally.

Serve the rømmegrøt hot, drizzled with melted butter and a sprinkling of cinnamon-sugar on top.