Topping: In medium saucepan, bring sugar, butter and corn syrup to boil over medium heat, stirring frequently, until sugar is melted; stir in pecans. Turn into lightly buttered 8-inch (2 L) square cake pan. Set aside.

Filling: In medium bowl, combine raisins, pecans, apples and cinnamon; set aside.

Dough: In large bowl, combine flour, baking powder and salt, stirring with fork to mix well. Using pastry cutter or 2 knives, cut in butter until mixture resembles coarse crumbs. Gradually stir in milk to make soft dough. Gather into ball.

Turn out onto lightly floured surface and knead about 10 times. Roll out into a 11 x 9-inch (28 x 23 cm) rectangle; brush with half the melted butter. Sprinkle with filling, pressing lightly into dough and leaving 1/2-inch (1 cm) border along farthest long edge. Starting at closest long edge, tightly roll up jelly-roll style, pinching seam to seal. Slice crosswise into 9 pieces. Snugly arrange, cut sides up, on sugar mixture in pan. Brush tops with remaining melted butter. 

Bake in 425ºF (220ºC) oven for 20 minutes or until golden brown. Immediately remove from pan, inverting onto plates. Serve warm.