Norwegian Cinnamon Butter Porridge Recipe

Jump to Recipe Print Recipe

The Comfort of Norwegian Cinnamon Butter Porridge Recipe

On cool mornings when I crave something truly comforting, nothing hits the spot quite like this Norwegian Cinnamon Butter Porridge Recipe. It’s a northern classic—velvety, warm, and cloaked in the nostalgic aroma of cinnamon and butter. Just thinking about the golden porridge bubbling gently on the stove makes me feel cozy all over. This isn’t your everyday porridge. Known as rømmegrøt in Norway, it’s a rich dish that celebrates simple ingredients transforming into something special. You’ll notice the lightly crisp edges where it touches the pan, and that luscious texture that’s almost pudding-like. It’s gentle, inviting, and perfect for slow weekend mornings when you have time to savor every bite. What I love most about the Norwegian Cinnamon Butter Porridge Recipe is how effortlessly it transforms humble pantry staples into a dish that feels deeply satisfying and just a little indulgent. You’re not just making a meal—you’re creating a moment.

Ingredient Guide

• Whole milk (1 quart): Provides the creamy base; whole milk’s richness is key for that velvety mouthfeel.
• All-purpose flour (3/4 cup): Thickens the porridge and creates its signature pudding-like texture; you can try whole wheat for a nuttier flavor.
• Granulated sugar (1/4 cup): Balances the mild tang and adds sweetness without overpowering.
• Morton kosher salt (1/8 teaspoon): Essential to enhance and brighten flavors.
• Salted butter (1/2 cup plus more for serving): The star ingredient for richness and that luscious buttery finish.
• Cinnamon-sugar: Sprinkle generously for the classic aromatic touch—cinnamon adds warmth and sweetness in every bite.

Prep Before You Begin

Timing and prep make a world of difference here. Since heating milk requires your attention, setting up your mise en place first will ensure a smooth, stress-free cooking session. Have all dry ingredients measured and ready, and don’t forget your kitchen thermometer to hit that perfect 195°F mark. You won’t need an oven, but a heavy-bottomed saucepan is a must to prevent scorching.

How to Make Norwegian Cinnamon Butter Porridge Recipe

1. Heat the milk slowly: Place your heavy-bottomed saucepan over medium heat. Pour in the whole milk, and use a kitchen thermometer to watch for it to reach 195°F. Stir almost continuously, scraping the bottom gently with a wooden spoon or heat-safe spatula to prevent the milk from sticking or burning. You’ll notice the milk thickening slightly as it approaches temp.
2. Mix your dry ingredients: While the milk warms up, whisk together the flour, sugar, and kosher salt in a small bowl. This step is key to avoid lumps when we combine later.
3. Melt the butter: In a separate small saucepan, gently melt the 1/2 cup of salted butter over medium heat. Remove it from the heat once smooth and keep it warm—it’ll blend beautifully with the dry mix.
4. Combine flour mixture and butter: Stir the flour mixture into the melted butter, creating a thick, aromatic paste. The scent of cinnamon and butter here is already heavenly.
5. Incorporate the paste: When your milk hits the right temperature, stir in the thick butter-flour paste to the hot milk. Stir vigorously and continuously as the mixture heats. It will begin to thicken and come together like a smooth pudding. Bring it to a gentle boil, watching closely so it doesn’t stick or scorch.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Norwegian Cinnamon Butter Porridge Recipe turns out reliably amazing.
6. Simmer gently and stir often: Lower the heat and cook the porridge for an additional 5 minutes. Stir frequently to keep it silky smooth and prevent lumping or burning. You’ll know it’s done when the mixture resembles a thick custard with a lightly crisp surface starting to form if you let it rest for a moment.
7. Serve it warm: Spoon the porridge into bowls. Drizzle with warm melted butter—don’t be shy here—and generously sprinkle cinnamon sugar on top. The butter melts into golden pools, and the cinnamon adds that distinctive sweet-spicy aroma you’ll love. Serve immediately for the best texture and flavor.

Creative Variations for Norwegian Cinnamon Butter Porridge Recipe

• Swap cinnamon-sugar topping for cardamom and honey to introduce a floral note.
• Mix in fresh berries or stewed apples for a juicy contrast to the buttery richness.
• Add a splash of vanilla extract to the milk before heating for a subtle warmth.
• Top with toasted hazelnuts or almonds for a crunchy texture.
• Stir in a spoonful of sour cream just before serving to echo the authentic rømmegrøt tang.
• Try brown butter instead of melted butter for a nutty, caramelized twist.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze in small portions for up to 1 month; thaw overnight in the fridge.
• Reheat gently on low heat with a splash of milk to restore creaminess.
• Stir often when reheating to prevent sticking or lumping.
• Freshly melted butter and cinnamon sugar toppings taste best when added just before serving.

Norwegian Cinnamon Butter Porridge Recipe FAQs

• Can I use low-fat or plant-based milk? Whole milk gives the best creamy texture, but you can try oat milk or other rich plant milks, though texture will differ.
• Why must the milk reach 195°F? Heating milk to this temperature allows slight thickening and the perfect heat to cook the flour paste evenly without curdling.
• How do I prevent lumps? Whisk the dry ingredients well beforehand and stir continuously when combining with milk.
• Can I make the porridge ahead? Yes! It keeps well refrigerated and reheats nicely with a bit of milk.
• What’s the best cinnamon to use? Fresh ground cinnamon is ideal for that warm, aromatic punch, but shelf-stable is fine too.

Print