I hear you. You have three options (at least those that occur to me now) if you want to sweeten it and bottle condition/carbonate it:
1. Backsweeten with a nonfermentable sweetener, using the methods and sweeteners suggested on the makinghardcider website. Lactose wouldn't do it for me, it adds fullness and in a beer, a suggestion of sweetness, but not the actual taste of sweetness - at least to my taste buds.
2. Backsweeten with a fermentable sugar, like apple juice. Bottle immediately, let carb, and put into the fridge. The cold will stop most yeasts in their tracks, make them go dormant. One of our cider makers here, though, uses a yeast where that method doesn't work, so you can't say always. You will need to leave them chilled - if the bottles warm up, the yeast will wake back up and boom.
3. Backsweeten with a fermentable sugar, like apple juice, bottle immediately. When carbed, bottle pasteurize as described in the sticky thread at the top of this subforum.
Good luck!