1.Preheat oven to 200°C/400°F. Grease deep 22cm (9-inch) round cake pan.
2.Sift flour into medium bowl; rub in butter with fingertips. Make a well in centre of flour mixture; add enough milk to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
3.Roll dough on floured baking paper to 21cm x 40cm (8-inch x 16-inch) rectangle. Sprinkle dough with sugar, spread with combined apples and spices leaving a 3cm (1-inch) border around long edge. Using paper as a guide, roll dough up from long side like a swiss roll. Use a floured serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of pan; place remaining slice in centre.
4.Bake about 25 minutes or until golden brown in colour. Stand in pan 5 minutes before turning, top-side up, onto wire rack.
5.Meanwhile, make caramel topping. Place ingredients in small saucepan; stir constantly over heat, without boiling, until sugar is dissolved. Simmer, uncovered, without stirring, about 3 minutes or until mixture is thickened slightly.
6.Brush hot pull-apart evenly with hot caramel; sprinkle with nuts.