Brioche tins

I have a recipe that I use for baking a Filipino/Spanish pastry bread called Ensaimada ( or Ensaymada). Basically it is a variation of a brioche bread. What I have been doing with the dough is weighing each piece at 58 grams, then rolling each piece flat and then rolling it up into a cigar shaped log. Then I elongate the piece to about 13", which I then form into a spiral shape. Very time consuming indeed. It is then slowly proofed to double in size and baked @ 375 F until light browned on top. After it is cooled, a butter mixture is lightly spread over the top and then sprinkled with granular sugar.

A more traditional look for the Ensaymada in the Philippines is to bake them in fluted brioche tins. I believe this will save me a few steps in the make-up stage, but these tins are more expensive. Currently I use a half sheet pan and place them 3x4, giving me 12 per pan. I don't bake them every day, but when I get an order, it is usually for 4 or 5 dozen. Because I am a home baker, I don't have all of the equipment that a full bake shop would afford me. All I have is a 20 qt Hobart mixer and my 11 half sheet pans. 

I have been pricing the brioche tins and believe that a 4" diameter tin would suffice. A 3" tin might be too small. My biggest constraint is spending the initial amount per each tin. I went to a local restaurant supply company and they said that they could sell them for about $3.00 a piece if I had a large order (100). 

So, is there any place that I can search that might have them at a relatively lower price? 

Thanks!