Long time lurker, first time posting.
From what I understand from reading the "Results from juice, yeast and sugar experiments" sticky and from my own experience making cider if your SG has been at 1.010 for two weeks, you can bottle it, but you won't get any carbonation.
CvilleKevin explains it very well. Cold crashing effectively removes the yeast from the cider. Some yeasts work better than others. I have mostly used Nottingham and one time I used WLP002. With Nottingham, I can rack, cold crash, rack again, and then let it sit at 68°F with no further fermentation of the cider.
If you are at a cold temp and holding 1.010 for two weeks, fermentation may start again when you warm up the cider.
If you want to have a naturally sweet carbonated cider in the bottle, I think the only way you can do it is to cold crash to stop fermentation, verify fermentation will not start again at warm temps, keg to carbonate, and then bottle from the keg.
If you can't get cold crashing to stop your fermentation after bringing the cider back to room temp, you will have to pasteurize, keg carb, then bottle.